1 ½ cups dry white wine
1 ½ cups emmenthal, grated
1 ½ cups gruyere, grated
3 tsp cornstarch
3 tbsp kirsch
1 baguette, cubed

- In a fondue pot, heat dry white wine.
- When wine is hot, add cheese very gradually making sure cheese has melted after each addition.
- Dissolve cornstarch in kirsch and gradually add to cheese mixture while stirring continuously to thicken the cheese.
- Keep stirring until cornstarch is completely dissolved and there are no lumps.
- Keep mixture hot in the fondue pot.
- Skewer baguette cubes and dip into cheese fondue.