Metropolitan Market Fondue
Serves 4
1/2 lb Comte Gruyere, grated
2 tsp kirsch
1/2 lb Emmenthal, grated
1 tsp cornstarch
1 clove of garlic
1/4 tsp white pepper
1-2 cups dry white wine
fresh nutmeg to taste

Shred cheese, set aside. Mix cornstarch into kirsch and set aside.

Rub heavy cooking pot with garlic clove. In garlic-rubbed pot, heat wine until foamy.

Add cheese one handful at the time until melted, stirring constantly. After all the cheese is melted , add cornstarch mixture and bring to soft boil for 1 minute.

Add white pepper and nutmeg to taste.

Transfer to warm fondue pot. Add more wine if mixture becomes too thick. Serve with cubed crusty bread, fresh Granny Smith apples or Dietz & Watson Sopressata.