Cheese Fondue
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Ingredients
½ lb Jarlsburg cheese, shredded
½ lb Gruyere cheese, shredded
¼ cup cinnamon-sugar mixture
2 tablespoons  cornstarch
1 clove garlic, peeled
1 cup Arrowhead Pinot Grigio
1 tablespoon kirsch cherry brandy
½ teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Preparation
In a small bowl , coat the cheeses with cornstarch and set aside.  Rub the inside of the fondue pot with garlic, then discard.  Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir the cheese in to the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once smooth, stir in cherry brandy, mustard and nutmeg.  Arrange an assortment of bite-sized dipping foods around the fondue pot.  Serve with chunks of french and pumpernickel breads as well as apples, broccoli, cauliflower, carrots, etc.