Cheese Fondue

Ingredients

• 1 tablespoon cornstarch 
• 1.5 cups cooking wine dry white such as fendant)
• 2 cups emmental cheese grated
• 1  garlic clove halved
• 2 cups gruyere cheese grated
• 2 teaspoons kirsch liqueur 
• 1 cubes long wooden skewers french

Equipment

• pot

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