Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.

In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.

Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.