Mix the two cheeses in a bowl. In a separate bowl or jug, combine the kirsch and cornflour.
Add the wine to the fondue pot and warm over a medium heat. Once hot, add the cheeses and heat everything together, stirring for 5 minutes or so, until the cheese has melted. Now stir in the cornflour mixture.
Season with freshly ground black pepper, lemon juice and grated nutmeg. Stir together, allow to bubble for a few minutes and then it’s good to go.
Serve with a charcuterie selection, boiled potatoes and gherkins along with toasted and fried bread for dipping.
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