Cheese Fondue with Yahara Bay Cherry Brandy (Kirschwasser)

1/2 lb Grated Swiss Cheese
1/2 lb Grated Gruyere Cheese
2 Tablespoons Cornstarch
1 Garlic Clove
1 Cup White White (Dry white wine preferred)
1 Tablespoon Lemon Juice
2 Tablespoons Yahara Bay Cherry Brandy (Kirschwasser)
1/2 Teaspoon Dry Mustard
Sprinkle of Nutmeg

Coat the two cheeses with cornstarch in a small bowl and set aside. Rub your fondue pot with garlic, then discard. Over medium heat, combine the wine and lemon juice until it comes to a simmer. Add the cheese very gradually into the liquid to ensure a smooth texture and consistency. Stir in the Kirsch, mustard and nutmeg once smooth. Serve with…sliced apples, bread, blanched veggies, summer sausage, etc. ENJOY!