Classic Cheese Fondue

• 1 pound Gruyere cheese, coarsely shredded
• 1/2 pound Emmentaler cheese, coarsely shredded
• 1 1/2 tablespoons cornstarch
• 1 garlic clove
• 1 cup dry white wine
• 1 tablespoon Kirsch
• Salt and freshly ground white pepper
• Crusty bread cubes, hard salami and small dill pickles, 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.

gruyere cheese, emmentaler cheese, cornstarch, garlic, white wine, salt, crusty bread

Taken from www.foodandwine.com/recipes/classic-cheese-fondue (may not work)