Classic Cheese Fondue

1 pound of cheese, shredded - typical is Gruyere and Swiss, but almost any will do
2 tablespoons cornstarch
1 garlic clove, peeled
1 1/2 cups dry white wine
Spices if desired
Assorted dippers

1. In a small bowl, toss the cheeses well with cornstarch and set aside. The cornstarch helps to ensure a smooth fondue.
2. Cut the garlic in half and rub the inside of the fondue pot with the cut side and set pot aside until fondue is ready.
3. Over medium heat in a heavy bottomed saucepan, add the wine and bring to a simmer. Very slowly and about 1/2 cup at a time, stir the cheese into the wine. Once each addition has melted add in more and stir and melt until all the cheese is incorporated and the fondue is smooth.
4. Transfer to fondue pot and keep warm over a low flame.
5. Serve with assorted dippers and reheat gently if necessary to keep fluid and smooth.
6. Add spices such as a pinch of cayenne pepper or freshly grated nutmeg at the end of cooking and stir well.