Cheese Fondue

Special equipment: a fondue pot.
== Ingredients ==
* 1 	 clove garlic, halved crosswise
* 1 1/2 	cups dry white wine (preferably Swiss, such as Fendant)
* 1 	tablespoon cornstarch
* 2 	teaspoons kirsch
* 1/2 lb Emmenthaler Cheese, coarsely grated (2 cups)
* 1/2 lb Gruyere, coarsely grated (2 cups)
;Accompaniment
*	cubes French bread, on fondue forks or long wooden skewers
== Directions ==
# Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic, (if you don't like it garlic).
# Add wine to pot and bring just to a simmer over moderate heat.
# Stir together cornstarch and kirsch in a cup.
# 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.
# Transfer to fondue pot set over a flame and serve with bread for dipping.
Category:Swiss Appetizers
Category:Swiss Recipes
Category:Emmental Recipes
Category:Gruyère Recipes
Category:Fondue Recipes