A classic, North American version of a Swiss cheese fondue. Though fondues were "overdone" in the 1970s and 1980s to the pointy of being seen as kitschy, when you make up a classic version like this one you understand why they gained the popularity they did. And maybe it's time for a modest revival!
Rub the inside of the fondue pot with clove of garlic.
Pour the wine into the pot with the lemon juice and heat gently.
Gradually add the cheeses stirring continuously, and heat gently until all the cheese has melted. When the mixture begins to bubble, blend the cornstarch and kirsch together and add to the fondue. Continue to cook gently, again stirring continuously, for a further 2 to 3 minutes and season to taste with pepper, grated nutmeg and paprika.
Serve with chunks of crusty bread, and a leafy salad.The recipe is easily doubled, if you have a large enough dish for it.