4	oz	Boar's Head Fontina Cheese, Shredded
1	small	French Bread, Cubed
8	oz	Boar's Head French Gruyere, Shredded
1	tbsp	Cornstarch
1	clove	Garlic Cloves
1	tbsp	Kirsch
1	cup	Wine, Dry Reisling

Mix shredded Fontina and Gruyere with cornstarch. Slice garlic clove in half. Rub half of the garlic over the inside of the fondue pot. Finely slice the other half of the garlic and add to the pot. Add the Reisling wine to the pot and heat slowly until it begins to bubble. Gently stir in the cheese/cornstarch mixture. Add the Kirsch lighlty stir and serve with cubed French bread.