1. Rub the interior of a fondue pan with crushed garlic and add 400 g Emmenthal and 800 g Gruyere cheese, both cut into 0.5 cm dice and dusted with cornflour.
2. Place over heat and gradually add 600 ml dry white wine, the juice of 1/2 lemon, 125 ml kirsch, grated nutmeg and a very small pinch of cayenne.
3. Place the pot on a table heater so as to keep it gently simmering while guests dip their pieces of bread in it.