Cheese Fondue

Ingredients
1/2 pound Swiss cheese, shredded
1/2 pound Gruyere cheese shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
Assorted dippers

Directions
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually in a figure "8" pattern encourages a smooth fondue. Once smooth, stir in cherry brandy.

Arrange an assortment of bite-sized dipping foods like chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples, broccoli, cauliflower, red peppers, cucumbers, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!