Classic Cheese Fondue

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1 pound Gruyère cheese, coarsely shredded

½ pound Emmentaler cheese, coarsely shredded

1 ½ tablespoons cornstarch

1 garlic clove

1 cup dry white wine

1 tablespoon Kirsch

Salt and freshly ground white pepper

Crusty bread cubes, hard salami and small dill pickles, for serving

In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.