|1 1/2 cups||dry white wine|
|2 tsp||kirsch or water|
|1/2 lb||emmental, coarsely grated|
|1/2 lb||gruyere, coarsely grated|
|crusty bread, in small cubes|
Cut garlic in half and use to rub the insides of the fondue pot.
Add wine to the pot and bring to a simmer, over medium heat.
In a cup, stir together cornstarch and kirsch.
Gardually add cheese to the pot and let cook, stirring constantly in a zigzag patter (to prevent cheese from balling up), until cheese is melted and creamy. Stir in cornstarch mixture. Bring fondue to a simmer and cook, stirring continuously, until it has thickened, 5-8 minutes.
Serve with desired dippers: crusty bread, apples, broccoli florets.