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

 * 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 in a cup.
 * 4) 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).
 * 5) Stir cornstarch mixture again and stir into fondue.
 * 6) Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
 * 7) Transfer to fondue pot set over a flame and serve with bread for dipping.