3 cups of grated Gruyere cheese
3 cups of grated Emmentaler cheese
3/4 cups dry white wine
1 Tablespoon cornstarch
2 Tablespoons "Kirsh" or other similar
A squeeze of lemon
1 large garlic clove, peeled and smashed
1 large round peasant bread with a good crust (and few holes in the dough) cut into 1 inch cubes. (In a pinch, baguette works well too)
A large mixed green salad to serve with ( I like to include sliced fruit such as apples and pears, and crunchy, sweet veggies like carrots and fennel, which all go really well with all. That. Cheese!)
First, rub the insides of your pot well with the raw garlic clove, and leave it in the pot.
On medium, warm the white wine and lemon juice. Gradually mix in shredded cheese, stirring well with a wooden spoon, until melted.
In a small bowl, aside, whisk together the cornstarch and Kirsh, and add this to the melted cheese as it begins to bubble.
Continue to stir well until combined, about 3-4 minutes.
Place directly on table-top fondue base, over lit Sterno.
Serve with cubes of fresh bread and salad, and dig in! Nothing will warm you faster, trust me. You'll be ready to go roll in the snow before the pot's been cleaned out.