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, halved crosswise
dry white wine
(preferably Swiss, such as Fendant)
lb emmenthaler cheese, coarsely grated (2 cups)
, coarsely grated (2 cups)
cubes French bread, on fondue forks or long wooden skewer
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.
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