BASIC CHEESE FONDUE
 
    1 pound        Gruyere cheese, coarsely grated
    8 ounces       Emmenthaler cheese, coarsely grated
    4 tsp.         cornstarch
    1              garlic clove -- halved
    1 1/2 cups     dry white wine, preferably Neufchatel
    2     tsp.     lemon juice
    1 1/2 T        Kirsch
                   Freshly ground pepper to taste
                   Freshly grated nutmeg, pinch
 
In a large bowl combine the cheeses and cornstarch and toss
to coat. Rub the inside of a heavy saucepan with the garlic
and discard the garlic. Add the wine and lemon juice and
bring the mixture to a boil. Stir in the cheese mixture 
gradually over moderate heat, stirring until  smooth.
 
Stir in Kirsch, if desired. Season with pepper and nutmeg.
Simmer mixture for 2-3 minutes and transfer to a fondue 
stand set over low flame. Serve immediately, taking care to
remember to continually stir the fondue to prevent it from 
separating. Serve with cubes of bread.

T = tablespoon
Serves 4-6
Bon Apetit!

P.S. When you eat fondue in a public place, if a guy drops 
the bread or fruit into the dip, he buys a round of drinks,
but if it's a girl, she kisses all the guys. If it's at 
home ... think of something.