1 clove garlic
3/4 lb. Jarlsberg cheese, shredded
3/4 lb. Gruyere cheese, shredded
1 1/4 cups Boua red wine
3 tablespoons kirsch
3 teaspoons cornstarch
Dash nutmeg
French bread

Rub heavy saucepan and fondue pot with a garlic clove which has been sliced in half. In small container mix kirsch, cornstarch and nutmeg. Set aside. Heat wine in saucepan until it begins to bubble. Add cheese gradually; stirring constantly. Keep heat moderately high, but don't bring quite to boil. When cheese is melted, add kirsch mixture to it. Transfer the fondue to a fondue pot over low heat. It will thicken as it sets.

Never make ahead of time. Serve with French bread cut into 1-inch cubes with the crust on one side, and fondue forks.

Submitted by: Doris Merritt