Ingredients
1
garlic clove, halved crosswise
1
1/2 cups dry white wine (preferably Swiss, such as Fendant)
1/2
lb Emmental cheese, coarsely grated (2 cups)
1/2
lb Gruyère , coarsely grated (2 cups)
Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot
Directions
1.
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2.
Stir together cornstarch and kirsch in a cup.
3.
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 just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
4.
Transfer to fondue pot set over a flame and serve with bread for dipping.
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