Classic Swiss cheese Fondue

1 garlic clove, halved 1 pound Gruyère cheese, grated 1/2 pound Emmentaler cheese, grated 1 cup dry white wine 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon fresh lemon juice 1 tablespoon black cherry juice Freshly ground pepper Freshly grated nutmeg Dash of cayenne pepper

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, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the juice and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.

NOTES: Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes and pear or apple slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip.