Ingredients
1 clove garlic
1 ½ cups dry white wine (kirsch)
1 teaspoon lemon juice
2 cups grated emmenthal cheese
2 cups grated Gruyere cheese
1 tablespoon cornflour
3 tablespoons kirsch
white pepper, grated nutmeg, paprika pepper to taste
French bread stick for serving
Method
Rub the inside of the fondue pot with a clove of garlic
Heat the wine with the lemon juice carefully
Add the cheese gradually stirring continuously in a figure of eight motion
When the mixture is bubbling add the kirsch & cornflour, blended together
Cook 2-3 minutes to season
Serve with bread cut into 1 inch cubes
