|Garlic||1 Clove (5 gm), cut|
|White wine||1 Cup (16 tbs)|
|Emmental cheese||1⁄4 Pound, grated|
|Gruyere cheese||1⁄4 Pound, grated|
|Garlic||1 Clove (5 gm), chopped|
|Cherry brandy||1 1⁄2 Tablespoon|
|Cubed french bread||1 Cup (16 tbs)|
Rub earthenware casserole with cut garlic; place over alcohol burner.
Pour in wine; add cheeses, stirring constantly with wooden spoon until cheeses are melted.
Add chopped garlic, cornstarch mixed with cherry brandy and seasonings.
Spear bread cubes; swirl through fondue.