French-Swiss fondue

(from Damian Brunner, a German-Swiss colleague)

150-200g of cheese per person
	 1/2 Vacherin Fribourgeois
	 1/2 Gruyere
Garlic, spices, kirsch, cornstarch
2 deci-liter dry white wine per 800g of cheese

Wipe the entire surface of the caquelon (the special terracotta pot) with
the inside of a halved garlic. Add the wine, and warm it up until it starts 
steaming (do not boil). Add grated cheese, and stirr until all is melted. 
Never stop stirring from this point! If the fondue is too liquid, add a paste
made of mixed cornstarch and wine, until the fondue becomes creamy (the 
cornstarch needs 1 to 2 minutes to make its effect). Add spices: Pepper (very
important), sweet paprika, nutmeg, and a little bit of Cayenne pepper. 
Add Kirsch (too much will make the fondue bitter). Add a tiny bit of 
Na-bicarbonate just before serving (it will make the fondue bubbly).

Keep heated while eating, and never stop stirring !

Eat by dipping peaces of bread, champignons, pears in the fondue. 
Kirsch lovers can dip their bread in the kirsch before loading the cheese.
Damian really recomends this!