Fondue

2 cups wine, white — * see note
1 pound Gruyere cheese — shredded
2 tablespoons kirsch

2 tablespoons cornstarch
1 clove garlic — sliced
1 pound Emmenthaler cheese

measure all ingredients before-hand.

in a separate cup, blend kirsch and cornstarch.

stir constantly so cheese doesn’t stick to the bottom and burn.

Put wine in a pot with garlic and bring to a simmer until it smells good –
Do not boil.
Add cheese a little bit at a time stirring well, in a figure 8 pattern.

when cheese is all melted well, add kirsch and cornstarch mixture
keep on heat until everything comes together. in the words of Nicole…
“you’ll know when it’s time.”