STARTER: When entertaining at home, you might like to surprise your guests with a cheese fondue to start off the meal.

CHEESE FONDUE WITH BREAD:

1 clove garlic, halved                                      

3 tsp. cornstarch

1 cup dry white wine                                      

8 oz. each Gruyere &. Emmenthal cheese, diced                    

black pepper to taste

3 tbsp. Kirsch, cherry liqueur                         

1 French baguette, cut into cubes

Rub cut garlic around the inside of an earthenware fondue dish or a heavy-based pan.

Blend cornstarch with a little of the wine. Pour remaining wine into the pan and bring to a boil. Add cheese and stir until melted and blended. Add in cornstarch & wine mixture  together with the ground pepper. Cook, barely simmering, for about 2 minutes, until mixture becomes creamy and thickened. Do not allow mixture to come to a full boil, or it will become stringy. Stir in Kirsch.

To serve:  Keep fondue warm at the table. Divide bread cubes between 4 side plates for 4 people. Dip bread into fondue using long-handled forks.