Swiss Cheese Fondue

	1/2 garlic clove
	1/4 cup Kirsch, plus additional
	1 2/3 cups dry white wine (for thinning the fondue)
	1 pound Gruyère, grated coarse
	freshly grated nutmeg to taste
	2 teaspoons cornstarch
	2 loaves of crusty French bread, cut into 1-inch cubes

Rub the inside of the fondue pot with the garlic; add the wine, and heat over moderately low heat. Add the Gruyère by the handfuls, stirring until the cheese is melted and the mixture is blended well. Keep the mixture just below the simmering point. In a small bowl, thoroughly mix the cornstarch and 1/4 cup of the Kirsch and add to the Gruyère mixture, with the nutmeg and pepper to taste. Heat the fondue, stirring in a figure 8 motion constantly, until it just begins to bubble. DO NOT LET IT BOIL. Transfer pot to the rechaud and keep it hot. If the fondue becomes too thick, add additional Kirsch. Spear the bread cubes with long-handled forks and dip them into the fondue.

Serves 4-6