1 clove garlic
1 lb. Gruyere cheese
1/2 lb. Appenzell cheese
1 tbsp. cornstarch
1 2/3 c. dry white wine (e.g., dry French white burgundy)
2 tbsp. kirsch
1-2 baguettes, cut into 1" cubes

Cheese grated coarsely; available at Bread and Circus.

Preferentially, use a heavy, enameled pan, such as "Le Creuset". Rub the pan with the garlic or press out the juice of the garlic clove into the pan. Add the cheese and the starch to the pan and mix. Add the wine and bring slowly to a gentle boil while stirring. As soon as it has come to a boil. Add the Kirsch and bring the pan to the table, where it is put on a heating plate (Rechaud) and kept boiling gently. White pepper can be added to taste.

Start eating by putting a bread cube on a fork and lowering it into the gently boiling fondue. With every cube, also stir the fondue briefly.