Appenzell Fondue

Pour wine into the fondue pot and heat. Press the garlic clove into it.

Now add the grated cheese little by little, stirring constantly with a wooden spoon.

Mix the cornflour with the kirsch and add it to the fondue, bringing it to the boil again while stirring continuously.

Place the fondue on the burner, regulate it so that the cheese mixture “smiles”, as they say in Switzerland, that is, just simmering.

Serve fondue with bread cut into cubes.

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