Cheese Fondue (Fondue: Much More Than Just a Melted Cheese)

Scrape the garlic clove on the bottom and sides of a special fondue pot (é a pot that comes with a small gas burner and is usually made of copper)

Cut the cheeses into small pieces and place them in the prepared pot, along with the wine

Bring to heat (preferably do this in the kitchen, so it doesn't take too long at the table)

Stir over low heat until the cheese melts

If it's still quite thick, add a little more wine

In an additional tablespoon of wine, dissolve the cornstarch and add it to the melted cheese, stirring constantly

Mix in the remaining ingredients, except for the egg, adding 1 tablespoon of lemon juice

One can use dry sherry instead of Kirsch

Finally, add the beaten egg and stir well

Now it's time to bring the fondue pot over the gas burner

Light the gas burner and let the fondue stay warm

Each person spears a fork with a long handle onto a small wooden board and dips into the fondue

Voilà!

Serve on a cold winter evening, accompanied by red wine, white wine, or coffee.