|300 grams of Ementhaler|
|400 grams Gruyere|
|4 glasses of dry white wine|
|1 liqueur glass Kirsch|
|1 clove of garlic|
|Pepper pinch of nutmeg|
|little bit of salt|
|25 grams of cornstarch|
|1 cup of water|
- Rub the pan with the garlic clove; then pour the wine in the pan and wait until it boils.
- Add the very finely cut or grated cheese. With a wooden spoon, keep stirring until the mixture boils again and is very smooth.
- Add pepper, salt and nutmeg and keep stirring.
- Prepare the cornstarch with cold water and add this to the boiling mixture, stirring vigorously.
- Set the temperature low. When you pull out the spatula, the fondue should feel supple and form threads.
- Then you can add the Kirsch and put the fondue pan on the lowest setting.
- Enjoy fondueing!