600 g cheese, half emmental, half gruyere, or all
gruyere
1 clove garlic (or more)
3 dl dry white wine
1 small glass kirsch
1 tsp cornstarch
1 pinch (knife point) baking soda
nutmeg
pepper or paprika
Chop the cheese into 1 inch cubes. Put the wine,
cheese, and garlic into a fondue
pot (preferably ceramic). Heat over a medium flame,
stirring constantly until the
mixture melts and mixes. Add the cornstarch and the
grated nutmeg, mixed into the
kirsch. Let the whole cook 2 or 3 more minutes. Add
the baking soda and proudly
carry your work of art to the table where you will
complete the seasoning with
pepper
or paprika. Bon appetit.