• In a bowl, combine Emmentaler and Gruyère. Set aside.
• In a small bowl, whisk together kirsch and cornstarch until dissolved. Set aside.
• In a large saucepan over medium heat, bring 3⁄4 cup (175 mL) of the wine to a simmer. Reduce heat to medium-low. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted.
• Add nutmeg and kirsch mixture; stir until blended and cheese is completely melted.
• Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency. Transfer to fondue pot and stir in roasted garlic. Serve immediately.

Tip

• To roast garlic: Divide 1 head of garlic into cloves. Place unpeeled cloves (as many as desired) onto baking sheet sprayed with olive oil cooking spray. Bake in 375°F (190°C) oven for about minutes, turning once after 15 minutes. Garlic cloves should be tender. Remove from oven, cool slightly, peel and mince. Set aside. If garlic is too tender, just squeeze out roasted garlic cloves from skins and use as required.

Make Ahead

• Grate Emmentaler and Gruyère and combine in a bowl; refrigerate until needed.
• Roast garlic as directed (see tip, above).

Serve with...

• Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).