2 pound. Gruyere Swiss Cheese, Shredded
2 teaspoon. Corn Starch
4 cups White Wine, Dry and Light
Salt, White or Red Pepper—Paprika to Taste
6 Tablespoon. Kirsch
1 Clove Garlic

Cut the clove of garlic in half and rub the sides and bottom of a heavy sauce pot.  Add the wine and heat—do not boil.  Add the cheese slowly to the wine, stirring constantly with a wooden spoon until the cheese has belted and blended with the wine.  Dissolve the cornstarch in the Kirsch.  Add to the cheese mixture stirring until mixture starts to bubble.  Season with salt and pepper.  Add a dash of paprika.  Remove from stove and place in fondue pot.