Instructions: Place porcini mushrooms in a small bowl. Add enough boiling water to cover. Let soak 1 hour. Drain and set aside, reserving soaking liquid.

Rub the inside of a large, wide-mouthed ceramic, porcelain, or enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside. Pour wine into pot, and add mushrooms and 2 tablespoons of the reserved soaking liquid. Simmer over medium heat for 2 minutes. Add paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, until completely melted. Add reserved cornstarch mixture, and continue to stir until thickened and creamy. Serve immediately with desired vegetables, fruits, or bread.

This recipe yields 4 servings.

Comments: When making fondue, select a heatproof ceramic, porcelain, or enameled cast-iron pot with a wide mouth to gently heat the cheese mixture. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyere, and Appenzeller; processed cheeses emit an oily residue and wont melt as well.

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