Authentic Swiss Fondue

Ingredients
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

Directions
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.