• 1 garlic clove, halved
  • 1½ cups dry white wine
  • 1 pound mixed grated cheeses (Emmenthal, Gruyère, Comté, Raclette, or Appenzelle)
  • 1 tablespoon cornstarch
  • 1-2 teaspoons kirsch or lemon juice
  1. Rub the inside of a medium sauce pan with a cut side of the garlic clove.
  2. Add the wine, bring to a simmer, and add the cheese. Cook until the cheese melts stirring with a wooden spoon.
  3. Combine the cornstarch and kirsch or lemon juice into a bowl. Make sure to get any lumps out.
  4. Add to the cheese mixture and continuously stir until it's smooth. If the mixture is still too thick, you can always add a little more wine at a time until you're happy with the consistency.
  5. Serve in a fondue pot.
Recipe by The Taste SF at