(from Kate Jones’ recipe book)
Note: Grate your own cheese; pre-grated cheese is coated with powder to keep it from melting.
Items to dip: breads, vegetables, fruits, sausages, meats.

1 cup dry white wine OR chicken stock
1 clove garlic,  halved
1/4 lemon
8 ounces Swiss cheese, shred
8 ounces Gruyere cheese, shred
1 1/2 Tablespoons cornstarch
1/4 teaspoon freshly ground black pepper

Place wine or chicken stock in a medium saucepan and add the halved garlic close and juice. Bring to a simmer over medium heat.
While the liquid is simmering, combine the cheeses and cornstarch in a large Ziploc bag. Close the bag and shake to coat the cheese with cornstarch. Set aside.

Reduce heat to medium low and slowly add the cheese a handful at a time, stirring in a zig-zag motion until the cheese melts completely after each addition. (Make sure the entire bottom of the pan is being scraped so the cheese doesn’t scorch. when the cheese is melted, add the pepper. Transfer to a fondue pot or slow cooker (set to low or warm) for serving.