Traditional Swiss Fondue - cooking recipe

Ingredients

2 cups dry white wine (such as Fendant)
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard or 1 1/2 teaspoons dry English-style mustard
4 cups gruyere cheese, shredded (1 lb)
4 4 cups emmenthaler cheese or 4 cups monterey jack cheese
1 tablespoon arrowroot
2 ounces kirsch
1 pinch nutmeg
serve with
1 lb French bread, cut into bite sized cubes or 1 lb red potatoes, cut in half & boiled

Preparation

In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
When cheese is melted, stir in kirsch.
Sprinkle with nutmeg, and serve with french bread or potatoes.