Classic Cheese Fondue

Place the grated cheeses in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely. Set aside.

Rub the bottom and lower half of the inside of the fondue pot with the cut sides of the garlic cloves. Add the wine to the fondue pot. Turn the temperature to medium-high heat and bring the wine to a strong simmer (bubbling, but not boiling strongly). While stirring constantly with a wooden spoon or nonstick whisk, gradually whisk in the grated cheeses, sprinkling in one handful at a time; don’t add any more cheese until each handful is completely melted and smooth. The mixture will slowly thicken. When all the cheese has been added, stir in the Kirschwasser and serve. Reduce the temperature to medium-low heat. The fondue should just simmer; it should never boil.

This fondue is traditionally served with cubes of crusty bread. For a change you may also serve blanched to crisp-tender vegetables or cooked but firm new potatoes.