Instructions: To make the fondue: In a bowl toss together cheeses and cornstarch.

Rub the inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice. Bring liquid just to a boil and stir in cheese mixture by handfuls. Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chiles, and pepper, to taste. Transfer the fondue to a fondue pot and set over a low flame.

Stir in fried shallots, scallions, and/or bacon, if using, and serve fondue with accompaniments for dipping. Stir fondue often to keep combined.

For the Fried Shallots: Coat the shallots in the flour and shake out in a strainer to remove the excess flour.

In a heavy 10- to 12-inch skillet, cook shallots in oil moderately-high heat, stirring, until golden brown. Transfer shallots with a slotted spoon to paper towels to drain and season with salt.

This recipe yields 4 servings.

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