Even 6 oz cheese was too much for the 2 of us. 4 oz (25%) would probably be enough depending on number of dippers. 1/3 in [ ].
[3 oz] 1/2 pound imported Swiss cheese, shredded
[3 oz] 1/2 pound Gruyere cheese, shredded
[2.25 tsp] 2 tablespoons cornstarch
1 garlic clove, peeled
[1/3 cup] 1 cup dry white wine
[1 tsp] 1 tablespoon lemon juice
[1 tsp] 1 tablespoon cherry brandy, such as kirsch
[pinch] 1/2 teaspoon dry mustard
Pinch nutmeg
In a small bowl, coat the cheeses with cornstarch and set aside.
Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid.
Melting the cheese gradually encourages a smooth fondue.
Once smooth, stir in cherry brandy, mustard and nutmeg.