Cheese Fondue

1/2 lb gruyere cheese

1/2 lb emmental cheese

1 cup white wine

1 T kirsch (optional)

1/4 t nutmeg

2T cornstarch

Heat the wine in the fondue pot, add the cheese, at a moderate pace, stirring so it melts.

Notes:

• The gruyere is essential to the taste of this dish. It's possible some other cheese could be substituted for the emmantal. But we know from experience Jarlsberg does not work well.

• I think a Sauvignon Blanc might be the best white wine. I'm thinking the Chardonnay I used may not have been quite as good.

• 1 1/2 pounds of cheese was completely consumed by Babbo, Anthony, Evelyn, Alicia, and Heidi. The four bread eaters consumed two loaves of baguette in the process. I would start with an assumption of one recipe for four people and then gear up for gluttony.