Making authentic Swiss Cheese Fondue; a simple recipe for the melted cheese specialty of Switzerland.
What you will need
1 1/2 to 2 cups (375ml-500ml) dry white wine
3 cloves garlic, (peeled and minced)
2 teaspoons potato starch or cornstarch
1 1/2 pounds (700g) mixed grated cheese, (such as Gruyère and Emmenthal (see headnote & note))
optional: 1 to 2 teaspoons (kirsch)