for 4 servings
- 4 cups Emmentaler cheese (grated)
- 4 cups gruyère cheese (grated)
- ¼ cup sour cherry Brandy
- 1 clove garlic
- 1 pinch Nutmeg
- 1 ½ tablespoons Corn starch
- 2 cups dry white wine
- Bread (cut into cubes)
Prepare the fondue pot. Lightly crush and halve the garlic clove and rub all over the inside of the pot.
Place the cheese into the pot with the wine. Then stir over a medium heat until the cheese has melted and the mixture is smooth and creamy.
Mix the cornflour smoothly with a little Kirschwasser and stir into the cheese mixture. Briefly bring to the boil. Season with salt, pepper and nutmeg.
Stand the pot on the burner and serve. Provide cubes of bread to dip in the cheese fondue.