1 garlic cloves, cut
1 c. dry white wine
1/2 lb. Emmental cheese, grated
1 lb. Gruyere cheese, grated
2 liquor glasses kirsch
2 tbsp. cornstarch
Tabasco sauce
Salt
Nutmeg
French bread, diced

Into large cubes with crust on each cube. First rub the inside of an earthenware casserole with garlic. Pour in wine and place casserole over flame. When wine bubbles begin to rise to the surface, gradually add cheeses. Continue stirring with a wooden spoon until cheese has melted. Slowly add kirsch in which the cornstarch has been dissolved, stirring constantly. Add a dash of Tabasco sauce, salt, and nutmeg to taste. Place casserole over flame just high enough to keep fondue gently bubbling. Each guest spears a cube of bread with fork and dips into fondue. Yields 4 servings.