|250 g||emmental cheese — grated|
|250 g||gruyère cheese — grated|
|300 ml||wine — white|
|1 Tbs||cherry liqueur|
|1 cloves||garlic — cloves, halved|
|1 tsp||lemon juice|
|1 tsp||cornflour — maizena|
Rub the inside of the fondue pot with the garlic before pouring in the wine and the lemon juice and heating up the pot until it boils.
Turn down the heat and gradually stir in the cheeses until they melt – stir continuously.
Should you decide to use the kirsch, blend it with the Maizena – if not, blend it with a little cold water and add it to the cheese mixture until it is smooth but don’t let it boil because it will burn.
Serve with the bread – you could also use baby potatoes if you like.