1 garlic clove, halved crosswise
1 ½ cup dry white wine
1 tablespoon cornstarch
2 teaspoon kirsch (I don't think we used this)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyere cheese, coarsely grated (2 cups)
2 loaves crusty French bread, cut into cubes with some crust on each.
Rub inside of a 4 quart heavy pot with cut sides of garlic, and then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (or white wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to a fondue pot and keep hot over a low flame.