Toss Reading Raclette and Calderwood in a large bowl with cornstarch until the cheese is evenly coated.

In your fondue pot, bring wine and garlic cloves to a bare simmer over medium heat, then reduce to low. Remove the slices of garlic if desired.

Add cheese to the pot one handful at a time, letting it melt as you stir with a wooden spoon. Let each handful melt most of the way before you add another.

If the cheese struggles to melt, increase heat slightly and stir in lemon juice or vinegar.

Once the cheese is fully incorporated, keep the fondue pot warm by placing it over a tea candle or electric hot pad.

If you're using a portable burner, use the lowest possible heat. Get to dipping!

If the fondue starts to turn stiff or grainy, add a tablespoon or two of wine and slowly stir it in to incorporate.

Should you have any leftovers, old fondue can be reheated under a broiler until crispy on top for a tasty snack the next day.