- Rub the fondue pot with the garlic clove.
- In a bowl, combine the cheese and flour.
- Pour the wine and kirsch in the fondue pot. Heat. Add the cheese and stir over low heat until the mixture is smooth. Season with pepper and nutmeg.
- Place on the fondue stand. Serve with apples, bread, cauliflower, potatoes, Grisons meat and cherry tomatoes.
If the fondue is too thin, some add cornstarch mixed with white wine, others add more grated cheese. If, on the contrary, it is too thick, add white wine. If it curdles, or appears to be broken, bring to a boil it, whisking vigorously with a dash of lemon juice.
When the fondue has been eaten, there will be a golden crust at the bottom of the pot. It's the “religieuse”. It was named so in honor of the nuns who wore several layers of clothing, called “crusts”. Fondue connoisseurs fight to eat the “religieuse”. Remove it gently and wait one minute, time for it to becomes slightly crispy. A delight!