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Authentic Swiss Fondue
- 1 large garlic clove, cut in half
- 2 teaspoons cornstarch
- 1 1/2 cups dry white wine
- 3 tablespoons kirsch or brandy
- 1 tablespoon fresh lemon juice
- 7 ounces (200 g) shredded Gruyere cheese
- 7 ounces (200 g) shredded Emmental cheese
- Freshly ground black pepper
Rub the cut side of the garlic clove inside a fondue pot and discard. Add the wine and lemon juice to the pot and bring it to a boil on the stove over medium heat. Reduce the heat to low. Toss the Gruyere and Emmental cheeses in a bowl with the cornstarch. One handful at a time, stir the cheeses into the wine, mixing until the cheeses melt before adding more.
Cook, stirring constantly, until the fondue just comes to a simmer. Stir in the kirsch, and season with pepper.
If the fondue is too thin, add more cheese or stir in cornstarch dissolved in wine. If too thick, stir in a little warmed white wine.
To serve, transfer the pot to its stand on the table. Spear the bread cubes onto fondue forks and dunk into the cheese.