Cheese Fondue

• 8 oz of Gruyère cheese
• 8 oz of aged swiss cheese, preferably Emmentaler
• 2 ½ Tbsp. flour
• 1 ½ cups semi-dry white wine, preferably Johannesburg Riesling
• 1 large clove of garlic
• Fresh ground black pepper to taste
• 2 to 3 Tbsp. of cherry brandy like Kirsch

1. Grate the cheeses corasely or chop them finely
2. Toss cheese with flour
3. Rub the pot with the clove of garlic and leave it in the pot
4. Heat the pot and pour in the wine
5. When the wine starts to bubble turn the heat down and slowly stir in cheese a little bit at a time with a wooden spoon incorporating more as it melts into the fondue
6. Within a few minutes you should have a smooth and bubbling sauce. Regulate the heat to prevent breaking.
7. If its not too hot and still thin you can combine some corn starch with the Kirsch to make a slurry before you add that to the fondue
8. Grind in fresh pepper and stir in the Kirsch