Chipotle Cheese Fondue

Ingredients

 * 1/2 	 lb finely diced  gruyere cheese (about 2 cups)
 * 1/2 	lb finely diced emmenthaler cheese (about 2 cups)
 * 1 1/2 	tablespoons cornstarch
 * 2 	cloves garlic, halved
 * 1 1/3 	cups dry white wine
 * 1 	tablespoon fresh lemon juice
 * 2-3 	tablespoons kirsch
 * freshly ground nutmeg, to taste if desired
 * 3 	canned whole chipotle chiles in adobo, to taste,minced (about 1 1/2 tablespoons, *available at Hispanic markets and some specialty foods shops)
 * fried shallots or thinly sliced scallion tops or crumbled cooked bacon, for stirring into fondue is desired

For the fried shallots

 * 1 1/2 	cups thinly sliced shallots (about 8 large)
 * 4 	tablespoons vegetable oil

Accompaniments

 * assorted cooked vegetables, such as broccoli,carrots,pearl onions,and potatoes
 * breadsticks
 * cubes day-old French bread or Italian bread or sourdough bread

Directions
To make the fondue: In a bowl toss together cheeses and cornstarch. Rub 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, chilies, and pepper to taste. Transfer 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. To make the fried shallots: 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. Makes about 2/3 cup.
 * Stir fondue often to keep combined.