Greek Fondue with Red Bell Peppers, Oregano and Feta

Ingredients

• 16 ounces Emmentaler cheese, rind cut off, cheese grated (6 cups packed)
• 1 tablespoon cornstarch
• 3/4 cup dry white wine (such as Sauvignon blanc)
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• 3 tablespoons ouzo (unsweetened anise liqueur)
• 1/2 cup chopped pitted brine-cured black olives, such as Kalamata
• 1/2 cup finely chopped drained roasted red peppers from jar
• 3 teaspoons finely chopped fresh oregano
• 3/4 cup crumbled feta cheese