Cheese Fondue

By MooK

Ingredients

• 1 garlic clove, halved crosswise
• 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
• 1 tablespoon cornstarch
• 2 teaspoons kirsch or fruit based brandy
• 1/2 lb Emmental cheese, coarsely grated (2 cups)
• 1/2 lb Gruyère , coarsely grated (2 cups)
• Accompaniment: cubes of French bread

Preparation

Step 1

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.