|Garlic||1 Clove (5 gm)|
|White wine||375 Milliliter (1 1/2 Cups)|
|Emmenthal cheese||1 Pound, grated (350 Gram)|
|Gruyere cheese||1 Pound, grated (350 Gram)|
|French bread||1 , cut into 1 inch cubes|
Rub an earthenware casserole or cast-iron pan with the garlic.
Pour in the wine and set it over low heat.
As the wine begins to heat, stir in the cheese, a handful at a time.
Continue stirring until all the cheese has been added and the mixture is creamy.
Mix the cornstarch with the Kirsch and add it to the fondue.
Put the casserole over an alcohol burner (with the flame turned down to low) on the dinner table.
Serve with cubes of bread.