* 1 white French baguette, cubed
* 1 clove of Garlic, peeled and crushed
* 1 teaspoon of lemon juice
* 350 ml Sauvignon Blanc - dry white wine
* 300g grated Gruyère cheese
* 300g grated Emmental cheese
* 1 teaspoon cornflour
* 3 tablespoons Kirsch
* Freshly ground black pepper, grated nutmeg, paprika to taste

===Method===
* On the stove, not the silly little burner they usually provide with the sets. This is only designed for keeping it warm and liquid '''after''' it has melted.
* Add the wine and bring it to the boil
* Turn down the heat and add both of the cheeses a little at a time, stirring, until it's has all melted and is properly combined.
* Add the crushed garlic (I now concur with User:JuliaBalbilla on this, don't mess with rubbing it round the pan and then discarding it, chuck it all in!)
* Mix the Kirsch and lemon juice into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
* Add the spices
* Move the pot to the burner on the table
* Spear the bread on to fondue forks and dip into the cheese
* Crank up Donna Summer's "Love to love you, baby" and get your party started!

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