Swiss cheese fondue

Ingredients for 6 servings:

• 400 g cheese (Gruyère)
• 300 g cheese (Emmental)
• 1 clove(s) garlic
• 1 tsp lemon juice
• 4 tsp cornstarch
• 200 ml white wine
• 1 jar cherry brandy
• 1 pinch of nutmeg, grated
• 1 pinch of white pepper
• white bread

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grate both cheeses. Peel and halve the garlic clove, then grate the cut sides of the garlic into an earthenware fondue pot. Melt the cheese with the lemon juice over very low heat on the stovetop, stirring constantly with a whisk. Sprinkle the cornstarch over the cheese and stir in. Gradually stir in the wine, followed by the kirsch, nutmeg, and pepper. The cheese should be completely melted and the surface should be slightly rippled. Place the fondue pot on a chafing dish and adjust the heat to keep the cheese hot, otherwise it will set too easily. Cut the white bread into cubes and place them on fondue forks at the table. Dip the bread into the cheese, stirring vigorously.