1 clove of garlic divided into halves 800 g of grated Gruyère cheese (mixture of mild and ripe cheese) 4 teaspoons of corn flour 3.5 dl of dry white wine 1 teaspoon of squeezed lemon juice 1 small glass of Kirsch Freshly ground pepper Freshly grated nutmeg
Rub the fondue casserole with garlic, which you may leave in it. Mix Gruyère cheese and corn flour; add wine and lemon juice and bring to the boil while stirring constantly until the cheese has melted. Add Kirsch, pepper and nutmeg and serve immediately, dipping small pieces of white bread into the casserole by means of fondue forks.
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