Cheese Fondue for the Home

Grate the Gruyère and Emmental on a coarse grater and toss the cheeses with the cornstarch. Cut the bread into 2–3 cm cubes.

Cut a garlic clove in half and rub the cut sides over the inside of the fondue pot; leave the garlic in the pot.

Pour in the dry white wine and lemon juice, place the pot over medium heat and warm until the first bubbles appear, without letting it come to a rolling boil.

Reduce the heat to low. Add the cheese in small batches, stirring in the next handful only after the previous one has melted; stir constantly with a wooden spoon.

Once the fondue is smooth, pour in the kirsch and stir again until fully blended.

Season with black pepper and nutmeg. Move the pot onto the burner and keep it at a very gentle heat, never letting it boil, so the cheese doesn't separate.

Serve the fondue right away: spear the bread cubes on long forks and dip them into the hot cheese.