* 320 g Emmenthal cheese, Grated
* 320 g Gruyère cheese, Grated
* 2 cloves Garlic, crushed
* 1 teaspoon Plain flour
* 125 ml Dry white wine
* 40 ml Kirsch
* Black pepper, to taste
* Nutmeg, Grated, to taste
* '''to serve:'''
* 1 baguette, sliced

===Method===
* In a Fondue pot, mix the Cheeses, Flour, Garlic and then the Wine.
* Heat at a lowish temperature to start with, continuously stirring the mixture in a figure-of-eight.
* Gradually increase the heat until the mixture has melted and is bubbling.
* Keep stirring, add the Kirsch, Pepper and Nutmeg then reduce the heat to very low.
* It should be kept on a gentle heat whilst it is being eaten.

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