14 Ounce(s) Emmentaler
14 Ounce(s) Gruyere
1 Clove(s) garlic
4 glasses white cooking wine
4 Teaspoon(s) corn starch
1 liquer glass kirsh
1 Pinch(s) nutmeg
Rub around inside of earthenware casserole with garlic, and warm up
the wine together with lemon juice. Add cheese gradually, stirring
all the time. Boil up on a good heat, then add the kirsh mixed with
cornstarch or flour to a smooth paste. Continue to cook fo a short
time, stirring the fondue all the time with a whisk. Put the fondue
on a spirit stove which can be regulated so that it can be boiling
very slowly while eating. Each person serves himself from the
casserole by spearinga cube of bread on a fork.