Traditional Fondue

1 ½ cups (6 oz.) grated Gruyere
1 ½ cups (6 oz.) grated Emmental
½ cup (2 oz.) grated Raclette
2-3 tablespoons cornstarch or all purpose flour
1 clove garlic, halved
1 cup dry white wine (Chablis)
1 teaspoon fresh lemon juice
Splash of Kirsch
Freshly ground black pepper, to taste
Pinch of nutmeg
Crusty bread cut into large cubes

In a medium sized bowl, combine the cheeses and toss with the cornstarch. Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot but not boiling. Stir in the lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg. Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.