Instructions: 1 Cut the bread into cubes and put in a basket. Grate the Gruyere and Emmental.

2 Rub the garlic clove in the fondue pan, warm the wine and add the cheese mixture. Mix the cornflour and kirsch together and add to the pan.

3 Gently bring to the boil, stirring all the time. Simmer gently until thickened, add the nutmeg and pepper and serve.

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