Classic Swiss Fondue

Ingredients

1 clove garlic, halved
250 milliliters (8 fl oz) dry white wine
1 teaspoon lemon juice
250g (8 oz / 2 cups) grated Gruyere cheese
250g (8 oz / 2 cups) grated Emmental cheese
1 teaspoon cornflour
1 tablespoon kirsch
pieces of cubed French bread, to serve

Instructions

Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Serve with the bread. (Serves 4-6)