Traditional Cheese Fondue

8 ounces, by weight, imported Swiss Emmentaler cheese, shredded

8 ounces, by weight, Gruyere cheese, shredded

2 tablespoons cornstarch

1 cup dry white wine

1 clove garlic, pressed

1 teaspoon fresh lemon juice

1 tablespoon cherry brandy

½ teaspoon dry mustard

Pinch nutmeg

Bite-sized pieces of sturdy breads, smoked sausage, apples, broccoli, cauliflower and carrots for dipping

Combine cheese and cornstarch in a small bowl; toss to fully coat cheese with cornstarch.

Place fondue pot over medium heat and add the wine, garlic and lemon juice; bring to a gentle simmer.

Add cheese mixture one handful at a time, stirring until completely melted prior to next addition. After all cheese has been added and mixture is completely smooth, stir in cherry brandy, mustard and nutmeg.

Keep cheese mixture warm and serve with dippers of your choice. Refrigerate any leftover cheese mixture, as it may be gently reheated for more fondue later.

Serves four to six.

Cook's note: Emmentaler and Gruyere cheese melt well and serve as a nice base for fondue, though other varieties may be added. Fontina, Raclette and Gouda are common, but anything is possible - maybe a little blue cheese for something different?