Category:
Appetizer

Notes:
Food Network - Tyler Florence

Ingredients:
1/2 lb. swiss cheese, shredded
1/2 lb. Gruyere chese, shredded
2T cornstarch
1 garlic clove
1C white wine
1T lemon juice
1T cherry brandy - such as Kirsch
1/2 tsp dry mustard
pinch nutmeg

Directions:
In a bowl, coat cheeses with cornstarch. Rub inside of fondue pot with garlic clove, then discard.
Over med heat, add wine and lemon juice and bring to simmer. Gradually add cheese and stir until smooth.
Stir in brandy, mustard, and nutmeg.