1 clove garlic, peeled and crushed

250g Emmental cheese, grated

250g Gruyère cheese, grated

• 150 g Vacherin cheese, grated or
• swiss cheese, grated

Rub the fondue pot with the garlic clove.

In a bowl, combine the cheese and flour.

Pour the wine and kirsch in the fondue pot. Heat. Add the cheese and stir over low heat until the mixture is smooth. Season with pepper and nutmeg.

Place on the fondue stand. Serve with apples, bread, cauliflower, potatoes, Grisons meat and cherry tomatoes.

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