6-7 oz. Swiss cheese, grated (Emmental & Gruyere)
6-8 oz. white bread, cubed
1/3 c. dry white wine
1 tsp. lemon juice
Per Fondue:
1 clove garlic
2 tsp. cornstarch
1/2 oz. kirsch
Spices per taste: pepper, paprika, nutmeg

Rub inside of heavy iron pot with garlic. Pour in wine mixed with lemon juice. Put on high heat on stove. As soon as mixture is hot, add cheese, stirring constantly. When this starts to cook add cornstarch diluted with kirsch. Let cook 2-3 minutes. Transfer to a chafing dish. Season as desired.