Classic Cheese Fondue

• 1 lb gruyere cheese, coarsely shredded
• 1/2 lb emmenthaler cheese, coarsely shredded
• 1 1/2 tablespoons cornstarch
• 1 garlic clove
• 1 cup dry white wine
• 1 tablespoon kirsch
• salt
• fresh ground white pepper
• crusty hard bread, for serving
• hard salami, for serving
• 1 small dill pickle, for serving

1. In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
2. Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
3. Add the cheese mixture all at once.
4. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
5. Stir in the Kirsch and season with salt and pepper.
6. Serve with the bread, salami and pickles.
7. Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.

gruyere cheese, emmenthaler cheese, cornstarch, garlic, white wine, salt, fresh ground white pepper, crusty hard bread, hard salami, dill pickle

Taken from www.food.com/recipe/classic-cheese-fondue-280934 (may not work)