Fondue Neuchateloise

1. Toss the grated gruyère and emmental together in a bowl with the cornstarch so each strand is lightly coated, which helps the melted cheese stay smooth and emulsified.
2. Cut the garlic clove in half and rub the cut sides all over the inside of a heavy fondue pot or thick-bottomed saucepan, then discard or finely mince and leave it in if you prefer a stronger garlic note.
3. Pour the white wine and lemon juice into the pot and warm over medium heat until it is steaming and just beginning to bubble at the edges, but do not let it reach a rolling boil.
4. Add the cheese a generous handful at a time, stirring constantly in a figure-eight motion and letting each addition melt fully before adding more, until you have a glossy, smooth fondue.
5. Stir in the kirsch, a grating of nutmeg and a few twists of black pepper, then keep the heat low so the fondue gently simmers without scorching on the bottom.
6. Transfer the pot to a lit fondue burner at the table, adjusting the flame to keep the cheese fluid and barely bubbling.
7. Spear cubes of crusty bread through the crust side with fondue forks and swirl them through the cheese in a figure-eight to keep it moving; if the fondue thickens too much, loosen it with a splash of warm wine.

You'll use: Saucepan · Pan · Large pot · Steamer