Cheese Fondue - Simplified

adapted from: https://www.foodnetwork.com/recipes/tyler-florence/cheese-fondue-recipe-1906678
Ingredients:

• 1/2 pound imported Swiss cheese, shredded (like Americam Swiss or Emmental Swiss)
• 1/2 pound Gruyere cheese (best), shredded (Comte cheese is good but should not replace the "parmesan" taste of the Gruyere 
• 2 tablespoons cornstarch to coat the shredded cheese
• 1 garlic clove, peeled to rub the bottom and surroundings of fondue pot
• 1 cup dry white wine (per pound of cheese), warmed with simmering hot water bain marie
• 1 tablespoon lemon juice (suggested to add to wine but i did not do on first time)
• Optional: 1 tablespoon cherry brandy, such as kirsch; 1/2 teaspoon dry mustard; Pinch nutmeg
• Assorted dippers: French baguette (day or 2 old) warmed on a toaster taste great, boiled broccoli,  asparagus, small potatoes (apples, cauliflower, carrots  are also options)
• Directions will be posted in the future!