Ingredients: 2 lbs. Comté diced or grated or other mountain cheese 3 cups dry white wine 1 Tbs cornstarch 1 garlic clove peeled and halved freshly ground pepper to taste 1 loaf country or whole wheat bread cut in cubes (each cube must have a piece of crust) Directions: Rub the fondue pot with garlic. Add the wine, heat until simmering. Then add the cheese, stirring constantly with a wooden spoon until the cheese is melted. Season with pepper. In a small bowl add cornstarch to some cold white wine, mix well and add to fondue pot, stirring to incorporate in fondue until a creamy consistency is achieved. When ready to serve, guests spear bread with a fork and rotate in mixture to coat the bread with cheese fondue. Optional: Kirsh liquor or a pinch of grated nutmeg can be added to fondue before serving.