This recipe was given to me by my sister, who spent several years living in Switzerland. This was the recipe given to her by the locals. The Gruyere is a must, but you can substitute the Jarlsberg for Emmenthaler. The first time I tried this recipe it was a failure. I overheated the cheese which turned it into a gooey mass. Do not overcook or overheat the cheese; it will rebel against you. Keeping a constant eye on the heat and stirring constantly will prevent this. Once this dish is smooth and velvety, don’t hesitate to start dipping. It won’t wait on you. Truly a great dish for those who love cheese, bread and wine.
Cut bread and place into bowl. Let the bread openly sit and lose some of its moisture for 2 – 3 hours to dry out slightly. Peel and cut a garlic clove and thoroughly rub the entire inside of the fondue pot. Use more garlic if necessary. Add the white wine to the pot and heat gently over medium heat. Alternately add the cheese by small handfuls, stirring constantly after each addition to melt the cheese. Once all of the cheese has been added and melted, dissolve the cornstarch in a small additional amount of white wine or brandy. Add the cornstarch to the fondue stirring constantly to incorporate. Serve with the cubed bread.
**If you do not have a fondue pot, you can use a thick walled small kettle. Keep the kettle on the stove over low heat to keep the cheese in a smooth consistency.