Spicy Cheese and Bacon Fondue

1/2 pound Emmenthal cheese (shredded)
1/2 pound Gruyère cheese (shredded)
1-1/2 tablespoons cornstarch
1-1/3 cups dry white wine
2 large garlic cloves, halved
1 tablespoon fresh lemon juice
1 tablespoon kirsch
1/2 teaspoon tabasco sauce
1/2 teaspoon chopped chilies
4 tablespoons crumbled cooked bacon 
ground white pepper to taste

Assorted cooked vegetables (carrots, broccoli, cauliflower, potatoes etc.)

Fresh Italian or French bread sticks.

Preparation:

• In a large bowl toss together cheeses and cornstarch. Set aside.
• Rub inside of a medium size heavy saucepan with garlic halves. Leave garlic in pan and add wine and lemon juice. Bring to boil and stir in cheese by handfuls.
• Simmer over medium heat for about 3 minutes, stirring constantly.
• Stir in kirsch, tabasco sauce, chopped chilies, white pepper and crumbled bacon.
• Transfer spicy mixture to fondue pot over low flame.
• Serve with fresh Italian or French bread sticks and prepared vegetables.

Makes 4 to 5 servings.