Customize your cheese fondue with different cheeses: try incorporating Alpenzeller, Alpine cheeses, Raclette, Vacherin and even blue cheeses.
Rub the fondue dish with the clove of garlic. Pour in the white wine and begin to lightly heat. Add the grated cheese and continue to cook gently, stirring to obtain an even mixture. Mix the cornflower with the Kirsch, and add to the fondue. Season with pepper, nutmeg and a touch of salt if needed. Bring to the table and serve while hot.
Each guest dips his or her piece of bread (cut into cubes about 2 cm square) into the cheese, turning the mixture.
At the end of the fondue, break a whole egg into the fondue dish (mixing it well into the cheese) and finish the meal. Bon Appétit!
*Alcohol abuse puts your health at risk. Drink with moderation.