Traditional Swiss Fondue

200 grams emmental/gouda 400 grams gruyere/maasdam 1 clove garlic 300 ml dry white wine 1 tsp lemon juice 1 tbsp flour 3 tbsp kirsch ground nutmeg maldon sea salt freshly ground black pepper

Mix the coarsely grated cheeses and flour evenly. Rub a heavy saucepan with the cut clove of garlic and add wine. Bring to the boil, add lemon juice and reduce to a simmer. Gradually add the cheese mixture, stirring constantly and letting each addition melt.When the mixture is creamy and smooth add kirsch and seasoning to taste and transfer to tabletop burner. If mixture is too thick, stir in a little heated wine, if too thin, add more cheese.