Classic Cheese Fondue - cooking recipe

Ingredients

1 lb gruyere cheese, coarsely shredded
1/2 lb emmenthaler cheese, coarsely shredded
1 1/2 tablespoons cornstarch
1 garlic clove
1 cup dry white wine
1 tablespoon kirsch
salt
fresh ground white pepper
crusty hard bread, for serving
hard salami, for serving
1 small dill pickle, for serving

Preparation

In a bowl, toss the Gruyere and Emmentaler with the cornstarch.
Rub the inside of a cheese fondue pot, or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer.
Add the cheese mixture all at once.
Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes.
Stir in the Kirsch and season with salt and pepper.
Serve with the bread, salami and pickles.
Make ahead: The fondue can be refrigerated overnight and reheated in a microwave, or on the stove over low heat.