Rub the sides and bottom of a heavy-bottom pot with the cut sides of the garlic clove. Discard the cloves. Over medium heat, add the 1 ½ cups of wine and bring to a simmer. Do not let it boil.

In a small bowl, stir the cornstarch into the 2 teaspoons of wine to make a slurry. Set aside. Note: The cornstarch will prevent the cheese and wine from separating.

Gradually add cheese to the pot and cook, stirring constantly in a zigzag pattern, until cheese is just melted. Note: Stirring in a zigzag motion will prevent the cheese from balling up.

Give the cornstarch a quick stir and stir into the fondue. Bring the fondue to a simmer until slightly thickened, about 5 minutes. Transfer to fondue pot set over a burner or Sterno. Adjust the flame so that the cheese does not boil.