Grate the gouda. It is helpful to not use pre-grated cheese for this recipe, so grating it fresh is best. Put the cheese into a ziploc bag and add the cornstarch. Close the bag and toss the cheese with the cornstarch until it is all coated.
In a saucepan over medium heat, add the heavy cream. When the cream is hot and steam starts to come off it, slowly start adding the cheese. Add a handful of cheese at a time, letting it melt completely between additions. Once all the cheese is added, if the fondue is too thick, add additions of 1 tbsp of heavy cream until it is your desired consistency. If it is not thick enough, whisk 1 tsp of cornstarch with 1 tbsp of heavy cream and stir it in.
Once it is finished, serve it immediately! Fondue has to be kept warm, otherwise it will harden. Either keep it on the stove at a low heat or pour it into a fondue bowl, if you have one.
Fondue can be served with many things (because cheese is good on nearly everything), but here are some of my favorites: bread, apples, chicken, crackers, vegetables.
