Cheese Fondue

Instructions

1. 1 Toss the grated Gruyère and Emmental together in a large bowl with the cornstarch until every strand of cheese is lightly coated. The starch helps the cheese melt smoothly and prevents the fondue from separating into clumps.
2. 2 Take the halved garlic clove and rub the cut side vigorously around the interior of the fondue pot or caquelon, leaving a thin fragrant layer of garlic oil coating the entire inside surface. Discard the garlic.
3. 3 Pour the white wine into the garlic-rubbed pot and heat it over medium heat until it begins to simmer gently with small bubbles rising from the bottom. Do not allow the wine to reach a full rolling boil.
4. 4 Add the cheese mixture one generous handful at a time, stirring continuously in a figure-eight pattern with a wooden spoon. Wait until each addition melts completely before adding the next, maintaining a gentle simmer throughout.
5. 5 Once all the cheese is incorporated and the fondue is smooth and creamy, stir in the kirsch, nutmeg, and white pepper. The fondue should have a thick, flowing consistency that coats the spoon but drips freely off the end.
6. 6 Transfer the pot to a fondue burner at the centre of the table, adjusting the flame so the cheese maintains a very gentle simmer with occasional lazy bubbles. Stir periodically to keep the mixture homogeneous and prevent the bottom from scorching.
7. 7 Using long fondue forks, spear bread cubes through the crust side to secure them firmly. Dip and swirl each piece through the melted cheese in a figure-eight motion, allowing excess to drip back into the pot before eating.