Our take on the classic Swiss fondue but using only goat and sheep cheese. A gooey, warm texture that is sure to please those who can't do cow cheese. 
 
Weight: 100 grams (Generally 100-200 grams per person depending on how many other items are being served)
 
To prepare:
 
1 Garlic clove
1 cup dry white wine or dry cider
1 Tbs + 1 tsp  cornstarch 
1 tsp fresh lemon juice
1 1/2 Tbs Kirsch (can be omitted)
Pepper to taste
Freshly ground nutmeg to taste
 
Rub the pot with a squished garlic clove
Whisk the white wine and cornstarch together over low heat until the wine mixture is warm (not boiling)
Add the cheese and warm over moderate heat while stirring occasionally until the cheese begins to melt, about 5 minutes.
Reduce the heat to low, add the Kirsch and a a good grind of pepper and nutmetg and continue cooking, stirring gently until it's creamy and mooth. 
**don't overcook it or the cheese may separate and becoming stringy. 
 
Serves 4 for a meal or 8 for an appy.