Cheese Fondue

Directions

1. 1
   Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
2. 2
   Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
3. 3
   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 fondue pot set over a flame.
4. 4
   Cubes of French bread
5. 5
   Cubes of apple and pear
6. 6
   Roasted potatoes
7. 7
   Julienned raw red bell pepper
8. 8
   Blanched broccoli florets
9. 9
   Dry white wine such as dry Riesling or Sancerre
10. 10
    German lager or Saison-style ale
11. 11
    Farmhouse cider
12. 12
    Fino Sherry