Swiss Cheese Fondue
Garlic (1 large clove halved crosswise, 2 cloves pressed)
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch or pear schnapps
1/2 pound Emmentaler cheese, coarsely grated (~2 cups)
1/2 pound Gruyère, coarsely grated (~2 cups)
Fresh ground pepper
2 French Baguettes
Fondue pot (or 4qt saucepan)
Fondue stove (alcohol or Sterno stove with stand)
Stir together cornstarch and kirsch in a cup. Add some pepper.
Rub the inside of the fondue pot with cut sides of garlic, then discard the garlic.
Cut the baguette into ~1/2" cubes and set it aside.
Add the wine to the pot and bring it to a simmer over moderate heat.
Add the pressed garlic.
Gradually add the grated cheese to the pot, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from clumping, until the cheese is just melted and creamy (do not let it boil at this stage).
Stir the cornstarch mixture again and stir it into the cheese.
Bring the fondue to a simmer and stir it until thickened (about 8-10 minutes).
Transfer the fondue pot to the fondue stove. Keep stirring.