|Garlic||1 Clove (5 gm), halved|
|Rose wine||1 Cup (16 tbs)|
|Shredded gruyere cheese||4 Ounce (1 Cup)|
|Cheddar cheese with wine||8 Ounce, shredded (2 Cups)|
Rub inside of fondue pot with cut garlic clove.
Add wine and heat until bubbly.
Gradually stir in cheeses and continue to cook over medium heat until melted.
In a small bowl mix cornstarch with kirsch; blend into cheese mixture.
Cook, stirring, 2 to 3 minutes or until smooth and thickened.
Serve with cubes of French bread.