4-6 oz Emmentaler cheese, grated (Gruyere a good substitute)
2 tsp cornstarch
3 tbsp kirsh (dry cherry brandy)
Freshly grated nutmeg
Fresh ground black pepper
1 Loaf French bread, cubed
Rub bottom and side of earthenware fondue dish with garlic clove (cut it half and rub firmly).
Add wine to fondue dish placed over stove (with diffuser) or alcohol burner. Heat to simmer, do not boil.
Add cheese gradually stirring the wine with a wooden or other non-metallic spoon.
Blend cornstarch and kirsh in a small dish. When cheese is creamy and just about to simmer, add blend to fondue dish and heat until mix just starts to bubble and is thickened. Grate a small bit of nutmeg on top.