Cheese Fondue

• 2 garlic, halved lengthwise
• 1/2 cup Beer Belgian
• 2 cups white wine
• 3 tablespoons cornstarch
• 1 pound gruyere cheese, coarsely grated
• 1 pound babble cheese, grated
• 2 tablespoons bourbon or brandy
• 1/4 teaspoon baking soda
• 1 tablespoon lemon juice

1. Rub inside of a large saucepan with sides of garlic. Finely grate garlic into saucepan; add beer and 1 1/2 cups wine and bring to boil over medium heat. Whisk cornstarch and remaining 1/2 cup wine in a small bowl until no lumps remain, then whisk into liquid in saucepan.
2. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyere and Babble, whisking until smooth (fully incorporate each batch of cheese before adding more).

garlic, belgian, white wine, cornstarch, gruyere cheese, babble cheese, bourbon, baking soda, lemon juice

Taken from www.epicurious.com/recipes/member/views/cheese-fondue-583b47b06cb6b4e20a9a94c8 (may not work)