2 small garlic cloves, lightly crushed

14 oz (400 g) cave-aged Gruyère cheese, grated

3.5 oz (100 g) Emmentaler Swiss cheese, grated

3.5 oz (100 g) Swiss Vacherin cheese, grated

4 tsp cornstarch

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

1 1/4 cups (310 ml) Riesling (or other dry white wine)

4 tsp (20 ml) Kirsch (optional)

Rub the inside of a fondue pot with one garlic clove. Finely chop both garlic cloves and place them in the pot.

Add the cheese, cornstarch, pepper and nutmeg. Toss to combine.

Add the wine and cook over medium heat, stirring constantly with a wooden spoon, until the cheese has melted and the mixture is smooth.

Simmer very gently for about 30 seconds, add the kirsch, if desired. Adjust the seasoning. Place on a fondue burner and serve immediately with the dipping accompaniments of your choice.

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