Directions:
Mince garlic and place in fondue pot. Pour in wine and lemon juice; cook over medium heat until bubbly. Turn heat to low and add curry paste. Gradually stir in cheeses.
In a small bowl, blend cornstarch with sherry. Bland into cheese and continue to cook, stirring, 2 to 3 minutes, or until mixture is thick and smooth. Do not allow fondue to boil. Serve with bread and vegetables.