Garlicky Cheese Fondue

Ingredients

• 8 ounces Monterey jack cheese, coarsely grated
• 8 ounces Muenster, coarsely grated
• 2 tablespoons cornstarch
• 1 cup dry white wine
• 2 teaspoons minced garlic
• 1 tablespoon kirsch
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Optional Dipping Items on Skewers:

• Boiled baby new potatoes in their skins, or quartered if large
• Lightly steamed broccoli florets
• Lightly steamed cauliflower florets
• Lightly steamed asparagus
• Button mushrooms, wiped clean and stems removed
• Cubed smoked ham
• Cooked sliced hot sausage
• Long thick pretzel sticks
• Lightly toasted cubes French bread

Directions

In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.

In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat. Add the cheese a bit at a time, stirring well to prevent from clumping, and cook until melted. Add the kirsch, salt, pepper, and nutmeg, stir well, and cook stirring until the mixture is smooth, 3 to 5 minutes.

Adjust the seasoning, to taste. Set the pot over a candle or canned heat and serve hot with assorted dipping items.