Classic Swiss Fondue

1 garlic clove
2/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice
2 cups finely grated Emmentaler cheese
2 cups finely grated Gruyere cheese
1 tablespoon cornstarch
3 tablespoons kirsch
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon grated nutmeg

Crush the garlic clove and rub along the inside of the fondue pot.
Pour the wine and lemon juice into a heavy-bottomed pan, then place on medium stove burner.
Slowly add the cheeses.
Stir continuously until melted.
When cheese begins to bubble, combine cornstarch and kirsch, then add to the pan.
Continue stirring for 2 minutes, then add the salt, paprika and nutmeg.
Pour into fondue pot and serve immediately with cubed French bread, and pear or green apple wedges.

Serves 4