Garlicky Cheese Fondue

Recipe courtesy of Emeril Lagasse

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces monterey jack cheese, coarsely grated
• 8  ounces muenster cheese, coarsely grated
• 2  tablespoons cornstarch
• 1  cup dry white wine
• 2  teaspoons  minced garlic
• 1  tablespoon kirsch
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  freshly ground nutmeg

• Dipping Items (ideas)

•  tiny new potatoes, parboiled
•  lightly steamed broccoli floret
•  lightly steamed cauliflower floret
•  lightly steamed asparagus
•  button mushroom, wiped clean and stems removed
•  cubed smoked ham
•  cooked sliced sausage
•  long thick  pretzel stick
•  lightly toasted cubes  French bread

Directions

1. In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
2. In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat.
3. Add the cheese, a bit at a time, stirring well to prevent from clumping, and cook until melted.
4. Add the kirsch, salt, pepper and nutmeg; stir well, and cook, stirring until the mixture is smooth, about 3 to 5 minutes.
5. Adjust the seasonings to taste.
6. Set the pot over a candle or canned heat and serve hot with assorted dipping items.