Cheese fondue

(multiply below by number of people)

2.5 oz dry white wine
 1  clove garlic
5.5 oz oz emmental & gruyere cheese
 1  tsp corn starch
0.5 oz kirsch (cherry brandy)
    pepper
    nutmeg
1/2 lb white bread, cubed

Peel garlic, cut in half.  Rub inside of saucepan (and fondue pot)
with garlic.  Bring wine to a boil.  Add grated cheese, slowly,
stirring into boiling wine; stir until cheese dissolves fully before
adding more.  Stir kirsch into cornstarch; stir into the wine/cheese.
Add dash of pepper and nutmeg, to taste.  Serve in fondue pot; keep it
slowly bubbling.  Cut bread into 1-inch cubes.

source: mastercook web site