Chipotle Cheese Fondue

Ingredients

 * 1/2 lb finely diced Gruyere Cheese (about 2 cups)
 * 1/2 lb finely diced Emmental 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

 * 1) In a bowl toss together cheeses and cornstarch.
 * 2) Rub inside of a heavy 3- to 4-quart saucepan with garlic halves, leaving garlic in pan, and add wine and lemon juice.
 * 3) Bring liquid just to a boil and stir in Cheese mixture by handfuls.
 * 4) Bring mixture to a bare simmer over moderate heat, stirring, and stir in kirsch, nutmeg, chilies, and pepper to taste.
 * 5) Transfer fondue to a fondue pot and set over a low flame.
 * 6) Stir in fried shallots, scallions, and/or Bacon if using and serve fondue with accompaniments for dipping.


 * Note:
 * Stir fondue often to keep combined.

Makes about 2/3 cup.
 * To make the fried shallots:
 * 1) In a heavy 10- to 12-inch skillet cook shallots in oil moderately high heat, stirring, until golden brown.
 * 2) Transfer shallots with a slotted spoon to paper towels to drain and season with salt.