CONTRIBUTED BY:   Denise Bruehl-Moser

Ingredients 1-3 garlic cloves, halved or sliced 400 grams Gruyère cheese, grated 400 grams Emmentaler or Vacherin cheese 4 deciliters (1.6 cups) white wine 4 teaspoons corn starch 1 teaspoon lemon juice 2.4 centiliter (0.1 cup) kirsch Freshly ground pepper Freshly grated nutmeg 500-800 grams of white bread, in cubes


  1. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic cloves. Leave the sliced garlic cloves in the pot.
  2. Combine the grated Gruyère and Emmentaler with the wine, corn starch and lemon juice in the fondue pot and cook over moderate heat, stirring constantly until the cheeses begin to melt, about 5 minutes.
  3. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes. (Don’t overcook the fondue or it will get stringy).
  4. Serve at once and keep warm on the ‘rechaud’ over a medium heat.
  5. Put the bread cubes on the fork and dip it in the melted cheese. Be sure to stir the fondue as you dip.
  6. Beside bread cubes, steamed red-skinned potato chunks, cherry tomatoes, mushrooms and pear slices can also be great for dipping in the melted cheese.