1 clove garlic, halved horizontally
1 1/2 cups dry, white wine
1/4 cup kirsch, optional (fruit brandy)
1/2 lb. Emmental cheese; grated, about 2 cups
1/2 lb. Gruyère cheese; grated, about 2 cups
2 teaspoons cornstarch
Crusty bread, dipping

1 clove garlic, halved horizontally 1 1/2 cups dry, white wine 1/4 cup kirsch, optional (fruit brandy) 1/2 lb. Emmental cheese; grated, about 2 cups 1/2 lb. Gruyère cheese; grated, about 2 cups 2 teaspoons cornstarch

Rub the inside of a large (fondue) pot with the cut sides of garlic clove. Discard garlic. This adds extra depth of flavor to the sauce.
Add wine to the pot and bring to a simmer over medium-low heat.
In a cup, dissolve the cornstarch in the kirsch. The cornstarch helps with emulsion. Set aside.
Add cheeses to the wine and stir continuously in a zig-zag motion. This prevents the cheese from balling up in the middle.
Pour in the kirsch and cornstarch and stir until smooth. 10-12 minutes. Make sure the cheese doesn’t boil or burn.
[If using a regular pot, transfer cheese to a set-up fondue pot.] Flame should be high enough that sauce continues to bubbly lightly, but not enough that the cheese burns.
Using bread with a hearty crust, cup up 1-inch pieces so that every piece has some crust. Dip in cheese and enjoy!