Ingredients:
300 gm Gruyere cheese, grated
350 gm Emmental cheese, grated
1 clove of garlic
400 ml dry white wine
200 ml kirsch
20 gm cornflour, freshly ground peppercorns and nutmeg
600 gm bread, cut into small cubes

Preparation:
Rub the inside of an earthware fondue dish with garlic. Pour in the white wine and bring it almost to the boil.

Add the grated cheese, stirring continuously with a wooden spoon. When the mixture almost reaches boiling point, stir in the cornflour blended with the kirch. Continue to stir, adding the pepper and nutmeg.

Transfer the fondue pot to a candle burner which can be regulated.

Using a fork, dip the pieces of bread into the fondue and stir it well before drawing out and eating.