Fondue savoyarde (Alpine cheese fondue)

Preparation

1. 1

   Rub the inside of the fondue pot with the garlic clove cut in half, then discard it (or save it for something else).

2. 2

   Pour the white wine into the pot and heat gently until simmering.

3. 3

   Add the grated cheese little by little, one handful at a time, stirring constantly in figure eights with a wooden spoon, letting each addition melt before the next.

4. 4

   Dissolve the cornstarch in a little cold water, then stir it into the fondue to thicken it slightly; season generously with pepper.

5. 5

   Move the pot onto a table burner to keep it warm and serve with cubes of bread (ideally a day old, it holds better on the fork) for dipping.