Cheese Fondue

1 large clove garlic, sliced in half lengthwise
1/2 cup white wine
5 ounces grated fresh gouda cheese (or mozzarella)
5 ounces grated aged gouda cheese
1 tablespoon cornstarch
2 tablespoons Kirsch (I left this out!!)
Ground black pepper
Freshly grated nutmeg
1 baguette, cut into 2-inch cubes
Assorted vegetables, fruit and cooked meats and salami, cut into pieces


Rub the bottom of a medium saucepan with the sliced garlic. Place over high heat and deglaze pan with wine. Toss the 2 cheeses with the cornstarch in a small bowl. Lower the heat and add the cheeses and stir until melted. Stir in the Kirsch (if you choose to use), and season with black pepper and nutmeg. If you are using a fondue pot, transfer cheese mixture but keep over very low heat to not burn. Serve with pieces of baguette, fruits, vegetables, meats or anything else that goes with cheese!

**Recipe adapted from and Wolfgang Puck