Cheese Fondue

Summary
Prep time	10 min
Cook time	~10 min
Source	Epicurious
Yield / serves	4-6 servings
Rating	Very good

Ingredients

• 1 garlic clove, halved crosswise
• 1 1/2 cups dry white wine
• 1 tablespoon cornstarch
• 2 teaspoons kirsch (optional)
• 1/2 pound Emmental cheese, coarsely grated (2 cups)
• 1/2 pound Gruyère, coarsely grated (2 cups)
• 1/4 - 1/2 t nutmeg

Preparation

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 (if using; otherwise, use water or wine) 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.