clove garlic, halved crosswise
cup dry white wine (375 mL)
Tbsp cornstarch (15 mL)
cup emmenthal cheese, coarsely grated (500 mL)
cup Gruyère Cheese coarsely grated (500 mL)
Tbsp brandy (25 mL)
Tbsp Kirsch (15 mL)
Rub inside of a 4-quart (3.5 L) 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, Kirsch and brandy.
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.