1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
1/2 lb emmenthaler cheese, coarsely grated (2 cups)
1/2 lb Gruyere, coarsely grated (2 cups)
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.
Try more than just dipping bread!