['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)']
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.
•Cubes of French bread
•Cubes of apple and pear
•Julienned raw red bell pepper
•Blanched broccoli florets
•Dry white wine such as dry Riesling or Sancerre
•German lager or Saison-style ale
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License: CC BY-SA 3.0
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