[b-man]

Cheese Fondue II

Special equipment: a fondue pot

Ingredients:

1 clove garlic, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch (cherry brandy)
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb gruyere, coarsely grated (2 cups)

Accompaniment:
cubes French bread, on fondue forks or long wooden skewers

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic.

Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).

Stir cornstarch mixture again and stir into fondue.
Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

note: This is the classic and always-delicious Swiss fondue recipe. Other Swiss cheeses can be substituted, if necessary. But beware of inexpensive domestic Swiss cheeses. The result is likely to be rubbery. For a lighter fondue try including some Danish Havarti in the cheese mix.
If you have the time and instead of mixing the cornstarch in the kirsch, put it in a large plastic bag or tupperware container with the cheese and shake. This makes the melting of the cheese much less likely to ball up. If the melting cheese just isn't getting smooth, try adding a touch of lemon juice--the acid cuts the proteins and prevents balling (if this happens, next time use a drier, more acidic wine). Blanched veggies, such as cauliflower or carrots, are also good as dippers