Cheese Fondue

Cut the white bread into 2cm thick slices, which are then quartered.

Pour the wine into the fondue tile and heat it up. Gradually sprinkle in the coarsely grated cheese, stirring constantly with a wooden spoon.

Squeeze in the peeled garlic cloves in between. Also add the juice of one lemon.

When all the cheese is stirred in, season with nutmeg and freshly ground pepper. Stir the potato flour with the kirsch.

Heat the fondue vigorously, stirring throughout, and stir in the cherry-flour mixture. As soon as the fondue has set, remove from the heat and place on the lighted teapot.

Bon appetit and… may the exercise be successful!

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