Authentic Swiss Fondue - cooking recipe

Ingredients

1 clove garlic, crushed finely or pureed
1/4 pint white wine
1/2 lemon, juice of
150 g emmenthaler cheese (grated or thinly sliced)
150 g gruyere cheese (grated or thinly sliced)
2 teaspoons cornflour
2 -3 tablespoons kirsch (just enough to make the cornflour into a paste)
pepper
nutmeg (to season)

Preparation

Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
Place dish over a gentle heat and warm.
Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).