SWISS FONDUE

1 garlic clove or to taste
1 cup dry white wine
1/2 lb emmentaler cheese, grated
1/2 lb gruyere cheese, grated
1 tsp potato or corn starch
3 tbsp Kirsch Wasser (a liqueur)

Rub fondue pot with clove of garlic. Add wine to fondue pot and heat to near boiling.

Stir in grated cheese. If mixture is thin, add potato starch or corn starch (mix starch in a little water first to avoid lumps).

Add Kirsch Wasser just before serving.