1 1/4 pounds shredded Gruyere or Swiss cheese
2 teaspoons cornstarch
1/4 teaspoon ground white pepper
1 1/2 cups sweet white wine, sparkling wine or apple cider
1/4 cup half-and-half
2 pounds dipping vegetables: cauliflower, baby turnip, jimaca, lotus root (Asian grocery stores)
12 slices French, Italian or sourdough bread (1 inch thick), cut into 1 inch cubes

Toss together cheese, pepper and cornstarch. Heat wine in large saucepan to simmering. Reduce heat to low and simmer uncovered 5 minutes. Whisk cheese mixture 1/2 cup at a time into wine till nearly melted. Whisk in half-and-half and heat through. Transfer to fondue pot. Keep warm over fondue burner. As mixture stands, it may thicken. Stir in 1-2 tablespoons warmed half-and-half to thin again. Cut vegetables into small chunks or 1/2 inch thick slices. Jimaca can be cut into decorative shapes with cookie cutters. Cook cauliflower, turnips and lotus root, covered, in small amount of salted, boiling water 8 minutes till crisp tender. Drain and rinse with cold water. Drain on paper towels. Serve immediately or cover and chill up to 1 hour. Let stand at room temperature 20 minutes before serving.