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Cheese Fondue

600 g cheese, half emmental, half gruyere, or all gruyere
1 clove garlic (or more)
3 dl dry white wine
1 small glass kirsch
1 tsp cornstarch
1 pinch (knife point) baking soda
nutmeg
pepper or paprika

Chop the cheese into 1 inch cubes. Put the wine, cheese, and garlic
into a fondue pot (preferably ceramic). Heat over a medium flame,
stirring constantly until the mixture melts and mixes. Add the
cornstarch and the grated nutmeg, mixed into the kirsch. Let the
whole cook 2 or 3 more minutes. Add the baking soda and proudly
carry your work of art to the table where you will complete the
seasoning with pepper or paprika. Bon appetit.

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