INGREDIENTS

900 g cheese (300 g Emmental, 300 g Gruyère, 300 g Comté)
1 garlic clove, peeled and halved
4 level tsp. maize starch
400 ml white wine
1 tsp freshly pressed lemon juice
1 small glass kirsch
Pepper
Some nutmeg

HOW TO MAKE IT

1. Wipe the Fondue pot with the garlic clove. Add the white wine and heat slowly. Add the grated cheese, stir and continue to cook on a gentle heat until the texture becomes consistent. Dissolve the maize starch in kirsch and add to the Fondue. Season with pepper, nutmeg and if necessary some salt.
2. Serve and consume immediately. Each guest dips small 2 cm cubes of bread into the cheese and stirs the cheese mixture around. At the end of the Fondue add an egg to the Fondue pan, mix it thoroughly with the cheese and conclude the Fondue with this.