1 1/2 lb. Swiss cheese
1 c. dry white wine
4 tsp. cornstarch
3 tbsp. Kirsch
Salt to taste

Rub fondue pot with clove of garlic. Grate or cube cheese and melt in double boiler. As it melts, thin with wine. Dissolve cornstarch in Kirsch and add to cheese mixture. Continue to stir and cook until thick. Pour into fondue pot and dunk cubed bread or fruit.