Classic Swiss Cheese Fondue

2 garlic clove, halved
2 pound Gruyère cheese, grated
1 pound Emmentaler cheese or other Swiss cheese, grated 2 cup dry white wine (Grüner Veltliner)
2 tablespoon plus 1 teaspoon cornstarch
2 teaspoon fresh lemon juice
3 tablespoons kirsch
Freshly ground pepper
Freshly grated nutmeg

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic .Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once. Toasted Tuscan bread cubes and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip.
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