1. In a bowl, combine Emmentaler and Gruyere. Set aside.

2. In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.

3. In a large saucepan over medium heat, bring ¾ cup (175 mL) of the wine to a simmer. Reduce heat to mediumlow. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted. Add nutmeg and kirsch mixture; stir until blended and cheese is completely melted.

4. Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.

Serve with…

Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).