Special equipment: a fondue pot.
- 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)
- cubes French bread, on fondue forks or long wooden skewers
- 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.