Cheese fondue, white wine, and kirsch

Ingredients

• 80 g of melting cheese (such as Gruyère)
• 70 grams of grated cheese
• 100 ml of dry white wine per person
• 1 clove of garlic
• 50 ml of cherry liqueur
• black pepper, to taste
• 1 tablespoon of cornstarch per person
• baguette bread to accompany

Rub the casserole (a special, deep-sided dish, which can be replaced with a ceramic pan) with crushed garlic. Pour in the wine and heat it through, but do not let it boil.

Add the melted cheese and grated cheese, then stir with a wooden spoon in a figure-eight motion. Continue stirring in the same way, over low heat. Add the kirsch and pepper to taste.

Once the mixture has the consistency of a smooth, well-combined cream, add the flour mixed with a little cold water and continue to stir, forming an “H” shape.

Place the cauldron on the table and keep it warm over the stove. Each guest dips pieces of bread, which have been pierced with a fork, into the cauldron. Serve with white wine.