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 and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Mix the cornstarch with a little water & add to the pot. Add the kirsch and a generous pinch each of pepper and nutmeg. Don't overcook the fondue; serve immediately.
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|Serving Size: 1 Serving (750g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1320 (68%)|
|Amt Per Serving||% DV|
|Total Fat 146.7g||196 %|
|Saturated Fat 85.8g||429 %|
|Monounsaturated Fat 45.6g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 499mg||154 %|
|Sodium 1527.6mg||53 %|
|Potassium 430.6mg||11 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.7g|
|Protein 135.5g||194 %|
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Calories per serving: 1928
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