Ingredients
500g emmental (Grated)
500g Gruyere (Grated)
.5 ltr dry white wine
5 gloves garlic (Finely slice)
Corn flour to thicken (add kirsch to a liquid consistency)
Method
Rub the fondue dish with a piece of halved garlic, and leave it in there! Add the wine nutmeg and cracked black pepper and bring to the boil. Then add the cheese and stir once in a while, when all the cheese is melted thicken with the corn flower and kirsch liquid and bring to the boil. Enjoy with friends.
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