Food & Wine

• 1 pound extra-sharp cheddar cheese, shredded
• 1/2 pound Monterey Jack cheese, shredded
• 2 tablespoons cornstarch
• 2 garlic cloves, halved
• 1 cup dry white wine
• 3 tablespoons whiskey
• Salt and freshly ground pepper
• Crusty bread, breadsticks and carrot sticks, for serving

1. In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard.
2. Add the wine to the saucepan and bring to a simmer.
3. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions.
4. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes.
5. Season with salt and pepper; serve hot with bread, breadsticks and carrots.