1 Clove of garlic
2 Vacherin Frinourgeois 400g
3 Gruyere 400g
4 Third of a bottle of white wine
5 Measure of swiss Kirsch
6 tsp corn flour

1 Slice the clove of garlic into two
2 Wipe the garlic around the fondue pot
3 Finely chop garlic and place into the fondue pot
4 Pour white wine into the foudue pot and heat gently
5 Grate both cheeses and add to the foudue pot
6 Mix the kirsch with the corn flour
7 When the cheese has melted add the kirsch corn flour mixture and stir to incorporate

Serve with nice white bread and a gallon of white wine..