Authentic Swiss Fondue

Ingredients

• 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 Gruyère cheese 
• 7 ounces (200 g) shredded Emmental cheese
• Freshly ground black pepper

Directions

1. Rub the cut side of the garlic clove inside a fondue pot and discard.
2. Add the wine and lemon juice to the pot and bring it to a boil on the stove over medium heat.
3. Reduce the heat to low. Toss the Gruyere and Emmental cheeses in a bowl with the cornstarch.
4. One handful at a time, stir the cheeses into the wine, mixing until the cheeses melt before adding more.
5. Cook, stirring constantly, until the fondue just comes to a simmer.
6. Stir in the kirsch, and season with pepper.
7. 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.
8. To serve, transfer the pot to its stand on the table. Spear the bread cubes onto fondue forks and dunk into the cheese.

Notes

Source: iVillage