Garlicky Cheese Fondue - cooking recipe

Ingredients

8 ounces monterey jack cheese, coarsely grated
8 ounces muenster cheese, coarsely grated
2 tablespoons cornstarch
1 cup dry white wine
2 teaspoons minced garlic
1 tablespoon kirsch
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground nutmeg
Dipping Items (ideas)
tiny new potatoes, parboiled
lightly steamed broccoli floret
lightly steamed cauliflower floret
lightly steamed asparagus
button mushroom, wiped clean and stems removed
cubed smoked ham
cooked sliced sausage
long thick pretzel stick
lightly toasted cubes French bread

Preparation

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, about 3 to 5 minutes.
Adjust the seasonings to taste.
Set the pot over a candle or canned heat and serve hot with assorted dipping items.