10 oz. Gruyere cheese, grated
10 oz. grated (Swiss) cheese
2 c. dry white wine
1 tsp. lemon juice
2 tbsp. Kirsch
1 clove garlic, halved
1-2 tsp. cornstarch
Dash of nutmeg & paprika

Rub inside of fondue pot with garlic. Pour in 1/2 wine and lemon juice. Heat to bubbly, then reduce heat to low. Stir in 1/3 cheese with wooden spoon. Slowly add remaining cheese and wine.

In small bowl, mix Kirsch and 1 teaspoon cornstarch. Blend into cheese. Cook, stirring constantly, until thick and smooth. May add another 1 teaspoon cornstarch to thicken if necessary. Add nutmeg and paprika. Serve with French bread cubes.

Can also use apples, sausage or vegetables for dipping.