1 cup white wine (cooking works great for non-alcoholic users)
1/2 lb grated fontana cheese
1/2 lb grated Gruyere cheese
2 Tbsp cornstarch
Boil wine until alcohol burns off (or just to a boil if using cooking wine), meanwhile combine cheeses and add the cornstarch to the bowl, this will coat the cheese and help with consistency. Add about a half cup at a time and slowly stir into wine until melted, and until all cheese is combined. Transfer to a fondue pot and keep warm on low while serving.
Cooked meat, artisan breads, broccoli, cauliflower, celery, tomatoes, asparagus, or any other dip-able item your heart desires!