Cheese Fondue

Instructions

1. Prepare the cheese
   In a large bowl, combine the grated Gruyère and Emmental cheeses. Toss with the cornstarch to coat evenly, which will help prevent the cheese from separating during cooking.
2. Prepare the fondue pot
   Rub the inside of a heavy-bottomed fondue pot or a large saucepan with the cut sides of the garlic clove. This imparts a subtle garlic flavor to the fondue. You can leave the garlic pieces in the pot for a stronger flavor or discard them.
3. Heat the wine
   Pour the white wine into the pot and place over medium heat. Bring to a gentle simmer (not a boil). The wine should be hot but not boiling when you add the cheese.
4. Add the cheese mixture
   Reduce heat to medium-low. Add the cheese mixture gradually, about a handful at a time, stirring constantly in a figure-eight motion with a wooden spoon. Wait until each addition is melted before adding more. This gradual process helps create a smooth fondue.
5. Finish the fondue
   Once all the cheese is melted and the mixture is smooth, stir in the kirsch, lemon juice, nutmeg, and black pepper. If the fondue is too thick, add a little more warm wine; if it's too thin, add a bit more cheese.
6. Serve and maintain
   Transfer the pot to a fondue stand with a heat source underneath to keep it warm. The fondue should remain at a gentle simmer throughout serving. If it gets too hot, it may separate; if too cool, it will become stringy and thick.
7. Arrange dipping items
   Arrange the bread cubes, apple chunks, and boiled potatoes on a serving platter around the fondue pot. Provide fondue forks or long skewers for dipping.