Fondue Savoyard

Double the recipe to make enough fondue for ten people

clove of garlic
3 cups of white wine (Cabernet Sauvignon)
2 teaspoons lemon juice
3 pounds/10 cups cheeses (1 lb. Gruyere; 1 lb. Emmentaler; 1/2 lb. Appenzeller; 1/2 lb. Raclette)
2 tablespoons cornstarch in water
salt and white pepper
Cherry Kirsch (brandy)

Rub pot with garlic and discard clove.

Heat wine and lemon juice until near boiling. Turn down heat and add cheeses gradually, stirring constantly. Make sure cheese does not burn but is hot enough to melt the cheese and form "strings". When all is blended, add cornstarch and heat until smooth.

If fondue is too thick, add wine. If too thin, add cornstarch.