Ingredients
2 cups of dry wine
1/2 lb of gruyere cheese
1-1/2 lbs of Emantaler/natural swiss chesse
1 clove of garlic
1 tbsp corn starch
1/4 cup of kirschwasser
1 teaspoon of nutmeg
Preparation
cut clove of garlic in half and rub inside the fondue pot add the wine into the fondue pot and bring to a simmer add handfuls of the cheese (grated) into the pot and stir to allow it to melt repeatedly add handfuls until all of the cheese is melted mix corn starch into the kirsch separately add mixture to fondue pot slowly stirring the cheese sauce add dash of nutmeg for flavoring serve over sterno or 200 deg
