Cheese Fondue
"Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine, and Hoch Ybrig ? all relatively low in moisture ? also work fine. Not every fondue recipe calls for cornstarch, but we find it keeps the cheese and wine from separating. As an additional treat, when you're almost done eating the fondue, leave a thin coating of cheese on the bottom of the pot. Lower the flame and allow the coating to turn into a brown crust, then brea..."
INGREDIENTS
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1 garlic clove, halved crosswise
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1 1/2 cups dry white wine
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1 tablespoon cornstarch
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2 teaspoons kirsch (optional)
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1/2 pound Emmental cheese, coarsely grated (2 cups)
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1/2 pound Gruyère, coarsely grated (2 cups)
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