1. In a sturdy pot, add 1 1/2 cup white wine, the garlic and the starch. 2. Add the grated cheese and cook over moderately-high heat, stirring often, until the cheese is melted and smooth. The fondue is done, according the the chef, “When the mixture leaves a skin in the hole of the spoon. †3. If the mixture is too thick, add up to 1/2 cup more white wine until its texture is to your liking. If you wish, add the kirsch. 4. Serve warm, preferably in a fondue pot.
