1. Place cheese and cornstarch in a large bowl and toss to coat. Rub the inside of a heavy, medium saucepan with the cut sides of the garlic (discard remaining garlic or save for another use). Add wine and bring to a gentle simmer over low heat. Add 1/2 cup of the cheese, whisking constantly, until smooth. Continue adding the cheese, 1/2 cup at a time, making sure each addition is completely melted before adding the next. Transfer to a fondue pot. Keep warm and serve with your choice of dippers. 

Troubleshooting fondue:

• If your fondue is too thin, whisk in more shredded cheese
• If your fondue is too thick, whisk in more wine, warmed in a saucepan or microwave
• If your fondue is lumpy or gritty or if the cheese is not combining smoothly with the wine, whisk in another teaspoon or two of lemon juice
• If your fondue separates, return it to the stove and reheat, whisking vigorous, until it comes back together

Tips:

• Kirschwasser, German for “cherry water”, is a colorless brandy made from cherries. Many traditional cheese fondues include a tablespoon of kirschwasser, added at the end of the cooking process, for flavor. Cognac or brandy can also be used.
• Make sure you leave a thin layer of cheese on the bottom of your fondue pot and keep the pot over the heat until the cheese has browned. Remove from heat and let the cheese cool a bit before prying it off of the bottom of the pot. Experienced fondue eaters know this is the best part!