Cheese Fondue

Cheese Fondue

8 ounces Emmentaler cheese, shredded (2 cups), room temperature

8 ounces Gruyere cheese, shredded(2 cups), room temperature

2 tablespoons cornstarch

pinch ground nutmeg

1 1/2 cups dry white wine

1 garlic clove, peeoled and halves

1/4 teaspoon pepper

1 baguette, cut into 1-inch pieces

Toss Emmentaler, Gruyere cornstarch and nutmeg together in bowl until well combined.  Bring wine and garlic to boil in medium saucepan over high heat; discard garlic

Reduce heat to medium-low and slowly whisk in cheese mixture 1 handful at a time.  Continue to cook, whisking constantly, until mixture is smooth and beings to bubble 2-4 minutes.  Stir in pepper.  Serve with bread.