Cheese Fondue

Description
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. 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.