1/2 pound finely diced Gruyere cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tablespoons cornstarch
2 large garlic cloves, halved
1 1/3 cups dry white wine
1 tablespoon fresh lemon juice
2 to 3 tablespoons kirsch
Freshly ground nutmeg, if desired
3 canned whole chipotle chiles in adobo, or to taste, minced (about 1 1/2 tablespoons)
Freshly ground black pepper
Suggested Fondue Flavorings:
Fried shallots, recipe follows
Thinly sliced scallion greens
Crumbled cooked bacon

Accompaniments:
Assorted cooked vegetables such as broccoli, small carrots, pearl onions, and potatoes
Bread sticks
Cubes of day-old French, Italian, or sourdough bread

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:
1 1/2 cups thinly sliced shallots (about 8 large)
3 tablespoons flour
4 tablespoons vegetables oil
Salt

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.