Cheese Fondue - cooking recipe

Ingredients

1 clove garlic
2 c. light dry wine
1/2 lb. grated Emmenthaler
1/2 lb. grated Gruyere or Cheddar
1 Tbsp. cornstarch
1 tsp. dry mustard
3 Tbsp. Kirsch or brandy
1 small loaf French bread or rolls, cut in 1-inch cubes with crust on each

Preparation

Rub sides and bottom of fondue pot with cut garlic.
Add wine and heat slowly until bubbles form and rise to surface.
Combine cheeses, cornstarch and mustard, a spoonful at a time, stirring slowly and continuously into a smooth sauce.
(Stir in a figure eight.)
Add Kirsch (brandy), one tablespoon at a time (1/2 jigger) and again bring to slow boil.
Sprinkle with nutmeg and pepper to taste.