Dutch Cheese Fondue - cooking recipe

Ingredients

2 c. white wine
2 garlic cloves, flattened with knife
1 lb. Edam cheese, coarsely grated (4 c.)
1 Tbsp. cornstarch
2 Tbsp. Kirsch liqueur
1/2 tsp. nutmeg
1/2 tsp. salt
1 large French bread, cut into cubes

Preparation

Pour the wine into a 2-quart fondue dish (or any 2-quart flameproof enameled casserole).
Drop in the garlic; bring to a boil over high heat.
Let the wine boil briskly for 2 minutes, then with a slotted spoon, remove and discard the garlic.
Lower the heat so that the wine barely simmers.
Stir constantly with a table fork.
Add the cheese, a handful at a time, letting each handful melt before adding another.