Cheese Fondue

1) All ingredients must be at room temperature! Rub the fondue pot (the caquelon) with the halved garlic cloves. Stir the corn starch with the kirsch.

Heat the cheese, the wine and the juice of one lemon in a saucepan. Add the garlic. As soon as it goes, stir without stopping for eight (don’t laugh, this is important!). Season with pepper, nutmeg, and maybe a little more salt.

In the meantime, preheat the caquelon and the stove.

When the fondue is bubbling up, thicken it with the cornstarch, pour it into the caquelon and bring it to the table.

6. serve with baguette in cubes, which must be cut so that there is still a little bit of crust on each piece, then you will be spared Lake Geneva.

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