1 garlic clove, halved
250ml dry white wine
1 teaspoon lemon juice
250g grated Gruyere cheese
250g grated Emmental cheese
2 teaspoons cornflour
2 tablespoons kirsch
Pinch of ground white pepper
Pinch of ground nutmeg
Rub inside of fondue pot with cut garlic clove.
Pour in wine and lemon juice; cook over medium heat until bubbly.
Turn heat to low and gradually stir in cheeses with a wooden spoon.
In a small bowl blend cornstarch with kirsch.
Blend into cheese and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and smooth.
Do not allow the fondue to boil.
Season with white pepper and nutmeg and place over a low heat on your fondue burner or electric fondue.
Make sure your guests are equipped with fondue forks for dipping!
Serve with chunks of French bread, raw vegetable crudités such as peppers, carrots, celery, halved cherry tomatoes and fruits such as apple slices, pear slices and seedless grapes.