Not specified

1. Whisk 1/2 cup of the white wine with the cornstarch.
2. Run the cheese through a food processor or chop very, very finely to get small, even pieces.
3. Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue).
4. Discard the garlic.
5. Heat the wine mixture over medium low heat, until thickening and bubbling.
6. Add a tablespoon of wine if it seems too thick – you want it to resemble a smooth gravy.
7. Add some of the cheese and slowly whisk.
8. It should start to gently melt after just a few whisks around in the wine.
9. When it’s almost completely smooth and incorporated, add more cheese and whisk gently.
10. If it seems too tight or elasticy, add 1 tablespoon wine.
11. Repeat this process until all cheese is melted.
12. Consistency should be a smooth, loose sauce that has just a *little* bit of elastic stretch to it.
13. You should be able to dip something in it and have the cheese stick to your dipper.
14. Season with salt and face plant immediately! I mean, serve immediately.
15. As it cools, the cheese will want to clump together but if you keep it at a nice, low, even heat, it should stay dippable for ya.

Not specified