Swiss fondue

Ingredients

• 1 garlic clove halved (though I like more)
• 450ml dry white wine
• 1 tsp lemon juice
• 350g Emmenthal
• 350g Gruyere
• 2 tsp cornflour
• 3 tbsp Kirsch
• white pepper
• black pepper
• cayenne
• grated nutmeg
• paprika

Method

1. Rub the inside of a fondue pot with garlic but I like to add some crushed garlic to the mixture.
2. Put in the wine and lemon juice and heat over a low flame.
3. Add the cheese gradually stirring continuously using a figure of 8 motion.
4. When the mixture bubbles add the cornflour blended smoothly with the Kirsch and cook for about 3 minutes.
5. Add pepper, cayenne, nutmeg and paprika to taste.
6. Serve with cubes of French bread.

 I first discovered I liked this fondue at the World Scout Jamboree in Chile.  French baguette is no good for this, it needs something more bready.  Perhaps use 2 day old English White Bread loaf.  Cube into 1" cubes.  Dip in Kirsch and dip into the cheese fondue.  Then in the mouth.  The bread   explodes with the flavour of Kirsch.