In a medium-size saucepan over high heat, bring wine, garlic, and bay leaves to a boil; then lower to a simmer.
Slowly whisk in cheese, a little bit at a time, letting each new handful fully incorporate before adding more. Simmer gently 3 minutes.
In a separate bowl, whisk together cornstarch and water; then whisk into cheese mixture.
Continue whisking until slightly thickened. Season to taste with salt and white pepper. Discard bay leaves.
Transfer to a fondue pot. Serve with chunks of crusty bread and fruit.