Steps
- Slice 2 garlic cloves, rub them around a stovetop-safe fondue pot, and leave them inside. Add 400g of grated Gruyère and 400g of grated Vacherin Fribourgeois.
- Pour in 300ml of white wine and 1 tablespoon of lemon juice. Separately mix 1 tablespoon of kirsch with 1 tablespoon of cornstarch.
- Melt the cheese over medium heat, stirring. Raise the heat slightly, bring to a bubble, and stir in the cornstarch mixture.
- Stir until smooth and bubbling again. Season with pepper and nutmeg, then transfer to a heated fondue stand to keep warm.