Cheese Fondue

Ingredients

• 1 garlic clove, halved crosswise
• 1 1/2 cups dry white wine
• 1 tablespoon cornstarch
• 2 teaspoons kirsch (optional)
• 1/2 pound Emmental cheese, coarsely grated (2 cups)
• 1/2 pound Gruyère, coarsely grated (2 cups)

Instructions

1. Rub inside of a 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. Stir together cornstarch and kirsch (or water/wine if not using kirsch) in a small cup.
4. Gradually add cheese to pot, stirring constantly in a zigzag pattern (not circular) to prevent balling, until cheese is just melted and creamy. Do not let boil.
5. Stir cornstarch mixture again and stir into fondue. Bring to a simmer and cook, stirring, until thickened, 5–8 minutes.
6. Transfer to fondue pot set over a flame and serve immediately.