Fondue au fromage (Cheese Fondue)

• 1 clove of garlic cut in half
• 800 g-1 kilo 1-1/2-2 lbs. of melting cheese (see Notes below), shredded or cut into small dice
• A generous splash of dry white wine traditionally, half as much as the cheese by weight
• 1 shot of kirsch mixed with a teaspoonful or two of potato or corn starch

For dipping:

• A baguette or other crusty bread with firm crumb cut into bite-sized cubes

Optional sides:

• Some new potatoes steamed or boiled in their jackets
• pickled onions
• cornichons
• A few drops of lemon juice