SWISS FONDUE

Ingredients:
Garlic clove - 1
White wine - 450 ml
Emmenthal cheese - 350 g (grated)
Gruyere cheese - 350 g (grated)
Cornflour - 1 tsp
Kirsch - 3 tbsp
French bread (cut into 1 inch cubes)

Method:

• Rub an earthenware or cast-iron casserole with the garlic. 
• Pour in the wine and set the pan over low heat. As the wine begins to heat, stir in the cheese, a handful at a time.
• Continue stirring until all the cheese has been added and the mixture is creamy. 
• Mix the cornflour with the kirsch and add it to the fondue.
• Put the casserole on a spirit stove (with the flame turned down to low) on the table. Serve with bread.