Cheese fondue on his swiss
Rub the inside of a fondue pan with the garlic.
Heat the wine against boiling. Stir in the grated gruyère and emmental in portions through the warm wine until all the cheese has melted.
Mix the cornstarch with 3 tablespoons kirsch or water. Add this to the fondue and bind with stirring.
Season with pepper, nutmeg and lemon juice. Serve the cheese fondue with baguette.
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