1 Clove garlic, halved
7 dl Dry white wine
600 g Grated Gruyere cheese
600 g Grated Fontina or Emmental cheese
1 small spoon Cornflower
5 cl Kirsch (kind of swiss liqueur)
Pieces of cubed Frenchbread, to serve

Preparation Method:

Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and heat gently until bubbling. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.
Serve with the bread.

(Serves 4-6)