Classic Swiss Fondue

From: Chef Terrance Brennan, Artisanal Fromagerie & Bistro, New York City. Yield: 8-10 servings


1 clove garlic
1 cup dry white wine
1 Tbsp. fresh lemon juice
2 Tbsp. Kirschwasser
1 Tbsp. cornstarch
2 cups shredded domestic Emmental Cheese
2 cups shredded domestic Gruyere cheese
pinch of freshly grated nutmeg
as needed, sea salt and freshly ground blackpe

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