To serve: Day old toasted cubes of bread cut into bite-sized chunks
Rub the interior of the fondue pot with the garlic clove. Place the grated cheeses in the pot. Blend the cornflour with the lemon juice and add to the pot with the wine. Heat the mixture gently on the hob, stirring frequently until smooth. Add the kirsch, nutmeg and pepper. Stir and place the fondue pot on its burner.
To thin a fondue that is too thick, add a little extra warmed wine or kirsch and stir.
To thicken a fondue that is too runny, add extra grated cheese and stir. Alternatively add a little extra cornflour blended with wine.
To avoid the fondue separating during serving, keep stirring as you are eating it.
If the fondue does separate, return it to the stove and whisk the mixture over a high heat until bonded again.
Only use a metal fondue pot on the hob. Fondues for earthenware pots must be prepared in a saucepan and then transferred to the pot.