Cheese Fondue

Pour the grated Gruyère and Emmental into a bowl. Add cornstarch and mix to coat the cheese evenly with the starch.

Rub the fondue pot (or a heavy-bottomed pot) with a halved garlic clove to give the cheese a subtle garlic flavor.

Pour white wine into the pot and heat it over medium heat, but do not let it boil. Gradually add the cornstarch-coated cheese, stirring slowly in figure-eight motions until the cheese is completely melted and the mixture is smooth and creamy.