Ingredients:
1 garlic clove
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 Tbsp. cornstarch
2 tsp. kirsch
1/2 lb. Emmental cheese coursely grated (about 2 cups)
1/2 lb Gruyére, coursely grated (about 2 cups)
Accompaniment: Cubes of french bread, vegetables, skewers/fondue forks
Directions:
1. Rub inside of 4-quart heavy pot with cut sides of garlic, then discard garlic.
2. Add wine to pot and bring just to a simmer over moderate heat.
3. In a cup, stir together kirsch and cornstarch.
4. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is melted and creamy (do not let boil).
5. Stir cornstarch mixture again and stir into fondue.
6. bring fondue to a simmer and cook, stirring until thickened, 5 – 8 minutes.
7. Transfer to fondue pot set over a flame and serve with bread and vegetables for dipping.