Cheese Fondue

For the cheese fondue, grate the cheese and soak in white wine for 2 hours.

Rub the caquelon (fondue pot) with the garlic clove. Mix the cornstarch with the cherry brandy.

Add the cheese to the fondue pot with the juice of one lemon and wine and let it melt while stirring constantly.

As soon as the cheese has melted, add the cornstarch and bring to the boil, stirring constantly. Season the cheese fondue with pepper and nutmeg.

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