1 lb. Dutch Gouda cheese, grated
1 tbsp. cornstarch
2 c. dry white wine
1 med. clove garlic, peeled
1 tbsp. Kirsch liqueur
1/3 tsp. nutmeg
1/8 tsp. salt
1 lg. loaf French or Italian bread, cut 1" thick
Fresh ground pepper

In a large bowl, toss thoroughly cheese and cornstarch. Pour wine into a 2 quart fondue dish; drop in garlic and bring to a boil over a high heat. Let wine boil briskly for 1 to 2 minutes; remove garlic with slotted spoon and lower heat so wine barely simmers. Stirring constantly with table fork, add cheese mixture, a handful at a time, letting each handful melt before adding another. When the fondue is creamy and smooth, stir in the Kirsch and taste. Add seasoning.