|Garlic||1 Clove (5 gm), cut in half|
|Dry white wine||2 Cup (32 tbs)|
|Gruyere cheese||1 Pound, grated|
|Swiss cheese||1 Pound, grated (Switzerland)|
|Ground black pepper||To Taste|
|French bread||1 , cut into 1 inch cubes|
Rub garlic all over the inside of the fondue pot.
Add the wine and place over moderate heat until the wine reaches simmering point.
Add the cheeses a little at a time, stirring slowly in a figure eight pattern.
When the cheese has melted, season with pepper.
Dissolve the cornstarch in the kirsch and stir into the cheese.
Continue stirring two or three minutes until thickened.
Place the fondue over a small burner at the table.
Spear the bread on fondue forks and dip into the cheese.