Serves 8

1 cup dry white wine
2 cloves garlic, minced
2 bay leaves
8 ounces Sharp Cheddar cheese, grated
1 tablespoon cornstarch
1 tablespoon Kirsch
1/2 teaspoon Worcestershire sauce

In a saucepan, bring wine, garlic and bay leaves to a boil.

Stir in cheddar and bring back to a boil.

In a small bowl, combine cornstarch with 1 tablespoon of water; stir into the cheese mixture and continue stirring until simmering and slightly thickened. Add Kirsch and Worcestershire sauce.  Transfer to fondue pot. Serve with cubed bread (i.e. baguette), boiled potatoes, sliced apples and lightly steamed vegetables.