1 clove garlic
2 lbs gruyere cheese
2 cups dry white wine
1/2 cup kirsch
1 tsp cornstarch
salt
white pepper

cut garlic into halves, rub inside of a fondue pot until well flavored, then discard the garlic. shred cheese into the pot. pour wine over cheese. place the pot over HIGH heat, stirring mixture slowly but constantly with a wooden spoon in a figure-eight pattern.

dissolve the cornstarch in the kirsch. add the cornstarch mixture to the cheese mixture when the cheese begins to boil. add salt and pepper to taste and stir until well blended.

remove from HIGH heat to a warming stand, making sure the fondue keeps bubbling lightly.

4-6 servings