When the nights get colder - Make Fondue! The Best Cheese Fondue Recipe

Cheese Fondue:

1 clove garlic
1 1/2 lbs. cheese - ideally 3/4 lbs. Swiss Emmenthal and 3/4 lbs. Gruyere.
The cheese should be shredded or cubed, not grated.
1 1/2 T cornstarch
2 C dry white Riesling, or (2 C California white wine with 2 T lemon juice added)
3-4 T Kirsch

Fondue is best made in an earthenware dish called a caquelon that can withstand the heat of the stove and is glazed on the inside only.

Cut the garlic clove in half and rub inside of the pot with the cut side. Dissolve the cornstarch in the Kirsch and set aside. Pour the wine into the pot and set it over moderately low heat. Once it begins to simmer, add the cheese shavings by handfuls, stirring constantly. As each handful melts, add another, stirring all the time.
The mixture will then form a large soft lump. Add the Kirsch-cornstarch mixture you have set aside and continue to stir until smooth.

Kepp the mixture buggling, set the fondue pot over a spirit burner and serve immediately with chunks of crusty French bread.