- 400 grams Emmentaler cheese
- 400 grams Gruyére cheese
- 5 centiliters Cherry brandy
- 1 Garlic clove
- 1 pinch Nutmeg
- 15 grams Cornstarch
- 475 milliliters dry White wine
- Bread (cubed)
Halve the garlic and use to rub the inside of the fondue pot.
Finely grate the cheese and melt with the wine over medium heat, stirring until smooth.
Mix the cornstarch with a little kirsch until smooth, stir into the cheese and bring to a boil. Season with salt, pepper and nutmeg.
Set the pot over the fondue burner set and serve with cubed bread.