Swiss Cheese Fondue

Steps

1. 1
   Rub the inside of a fondue pot or heavy saucepan with the cut garlic and leave the garlic in the pot.
2. 2
   Toss the cheeses with the cornflour; the starch keeps the fondue from splitting.
3. 3
   Pour the wine and lemon juice into the pot and heat over medium heat until steaming but not boiling.
4. 4
   Add the cheese a handful at a time, stirring constantly in a figure of eight with a wooden spoon and letting each handful melt before adding the next. Keep it below the boil, or the cheese turns stringy and oily.
5. 5
   When smooth, stir in the kirsch, nutmeg and pepper; the fondue should coat the spoon thickly.
6. 6
   Set the pot over the fondue burner at the table on a low flame. Spear the bread cubes through the soft side into the crust, dip and stir as you go — the stirring keeps it smooth.