Fondue from Central Switzerland | Cheeses from Switzerland

Ingredients

• 1 clove of garlic, peeled and sliced into two
• 300 g. Sbrinz AOP, finely grated
• 200 g. raclette cheese, roughly grated
• 300 g. Tilsiter Suisse (red label), roughly grated
• 3½ dl. white wine
• 4 teaspoons of cornflour
• 1 teaspoon of lemon juice
• 1 small glass of kirsch
• Ground pepper, grated nutmeg