Fondue: Tricks Of The Trade The Cheesemonger

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1 garlic clove, halved

1 pound cheese of your choice (the combination of Gruyere, Cantal, Raclette, Emmenthaler, and Fontina Val D'Aosta was especially transcendent), roughly chopped into large pieces

2 cups dry white wine (or a full-bodied beer works well, too, like a nutty brown ale) with good acidity

2 ounces Kirschwasser (or more, to taste)

2 tablespoons cornstarch

salt and pepper, to taste

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