In a large bowl, toss the cheese with the cornstarch until evenly dusted.Advertisement
In a medium saucepan, bring the wine and garlic to a simmer over medium heat. Stir cheese mixture into the saucepan, about one-fourth at a time. Let mixture return to a gentle simmer between additions. Stir until fully melted and smooth.
Transfer fondue to a fondue pot and serve immediately. (You can also use a double boiler or a small slow cooker set to "keep warm.") To keep the fondue nice and smooth, stir the forked bread or meat in a figure-eight motion through the cheese as you dip. Round out the meal with salad and wine.
Use all Gruyère, or a mix of 10 ounces Gruyère and 3 ounces each of Emmentaler and Appenzeller. “Grate just before melting,” CJ says. Cheese dries out quickly, and its flavor can change when exposed to air. (And pro tip: Always buy 10 percent or so more cheese than the recipe calls for to cover the waste of the rinds.)
**DRY BREAD CUBES
The choice of dippers is up to you, but sourdough or pumpernickel bread is a must. Use a day-old loaf, and dry out the cubes a little by leaving them exposed to air for a few hours or popping them briefly into a warm oven. "Don't worry about the bread being too hard," CJ says. "It'll soften in the hot cheese."