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Swiss gruyere and emmental melted into white wine until smooth and dippable. A pot in the middle of the table and everyone leaning in.
Cut the 6 g garlic in half and rub it all over the inside of a heavy pot or fondue caquelon, then leave it in. Grate the 400 g gruyere and 200 g emmental coarsely and toss them with the 2 tablespoons cornstarch.
Pour in the 300 ml white wine with a squeeze of lemon juice and heat over medium-low until it just steams, without letting it boil.
Add the cheese in handfuls, stirring in a figure of eight after each one and waiting until it has melted before adding more. Keep the heat low so the cheese never bubbles hard, which would make it stringy and split.
Once smooth and thick enough to coat a spoon, stir in the 30 ml kirsch, the nutmeg and the pepper and cook for 1 minute more.
Set the pot over a burner on the lowest flame and serve with the 400 g baguette cut into cubes, each with a bit of crust so it holds on the fork. Stir the pot every time you dip.
