" GABLE’S CHEESE FONDUE Reduce white wine and crushed garlic, add grated Gruyère and Emmentaler cheese, whisk over medium heat until melted. Stir in cornstarch slurry, more wine to taste, and reheat (do not boil) until fondue is creamy and thick. Serve with lightly toasted, cubed country bread. "

― , Red Sparrow (Red Sparrow Trilogy, #1)