4 cups (375 g) grated Gruyère cheese

4 cups (375 g) grated Vacherin cheese

2 tbsp cornstarch

1 clove garlic, halved

1 cup (250 ml) Riesling, Chasselas or other dry white wine

1 loaf country bread or baguette, cubed

In a bowl, combine the cheeses and cornstarch. Set aside.

Off the heat, rub the inside of a fondue pot with the garlic, leaving it in the pot, if desired. Add the cheese mixture and wine.

On the stovetop over medium heat, melt the cheese mixture, stirring constantly with a wooden spoon or whisk until smooth (see note).

Place over the fondue pot burner. Serve immediately with the bread cubes.

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