1/2 lb. Gruyere cheese, grated
1/8 lb. Emmentaler cheese, grated
1 clove of garlic, cut in half
1/2 c. dry white wine
4 tsp. lemon juice
1 tbsp. cornstarch
1/2 c. Kirsch
Dash of pepper
Dash of paprika
French bread cut into 1 inch cubes

Rub fondue dish (or saucepan) with clove of garlic. Discard garlic. Add wine and heat over low heat until warm, do not boil. Add lemon juice. Add cheese and stir constantly over low heat. Stir until cheese melts. In a separate dish, combine Kirsch and cornstarch. Stir until smooth. Add Kirsch mixture to cheese. Add pepper and paprika. Keep over low heat while dipping bread cubes into cheese. Stir continuously so cheese does not separate.