Fondue

Fondue sourced from Gourmet magazine, February 1966

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1  garlic clove, halved crosswise
• 1 1⁄2 cups dry white wine (preferably Swiss, such as Fendant)
• 1  tablespoon cornstarch
• 2  teaspoons kirsch
• 1⁄2 lb  emmenthaler cheese, coarsely grated
• 1⁄2 lb gruyere, coarsely grated
• 1  loaf  bread, cut into cubes

Directions

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.
2. Stir together cornstarch and kirsch in a cup.
3. 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.
4. Transfer to fondue pot set over a flame and serve with bread for dipping.