275g/10oz gruyère cheese
275g/10oz emmental cheese
1 garlic clove, cut in half
300-400ml/10-14fl oz white wine
5 tbsp kirsch
1 tbsp cornflour
freshly ground black pepper
pinch of nutmeg
raw vegetables, sliced
ham, cooked, cut into cubes
Rub the cut edges of the garlic clove around an earthenware fondue set.
Pour in the wine and heat until just simmering.
Add the cheese and stir constantly with a wooden spoon.
When the mixture is bubbly but not burning, stir in the cornflour blended with two tablespoons of kirsch.
Add the pepper and nutmeg and continue stirring.
Transfer to a fondue stove on the table.
Take care not to let the fondue burn and make sure it is always being stirred.
Serve with bread or garlic bread, cooked ham cubes, cherry tomatoes, celery or other raw vegetables.
Place the rest of the kirsch in a dipping bowl and dip the bread into this before dipping into the cheese fondue.
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