Home made Cheese fondue

First, rub the halved garlic clove on the bottom along with the sides of the fondue pot.

Then grate the gruyère and emmental cheeses and cut them into small pieces.

Then dissolve the cornstarch in the kirsch, making sure there are no lumps.

Next put the casserole over medium heat adding the white wine. When it is hot - but not boiling - add the cheese little by little, stirring constantly.

When the cheese is completely melted, add the kirsch mixture with the cornstarch. Continue stirring until the fondue is thick and begins to bubble.

Finally add the ground black pepper with the nutmeg.

Once prepared, it is possible to serve it immediately as an appetizer since the best flavor is still hot.