Step 1

Begin by taking the clove of garlic and rubbing the inside of the caquelon (fondue dish) with the cut side, spreading the natural garlic oil on the surface. Mince the clove afterwards.

Step 2

Mix the the white wine and cornstarch in the fondue pot and stir well to dissolve the starch. Light the fondue burner and gently heat the wine.

Step 3

As the wine gently heats, shred the cheese on a handheld box grater or other grating device, and add it to the wine.

Step 4

Finish the Swiss cheese fondue with a splash of kirsch.