Fondue “Four Cheeeses”

Fondue “Four Cheeses” 
Cut off all rinds from each cheese & Cut all of the cheeses into cubes.
Place cubes in a medium pot and put on the stovetop just below medium heat.
Pour the white wine over the cheese in the pot.
Crush the 4 cloves of garlic into the pot.
Stir the pot, turning up the heat SLIGHTLY if necessary to melt.
Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don’t have the cheese oils sitting in pools on top of the cheese.
Stir in the nutmeg.
When the ideal consistency is reached, place the pot over the flame on the tabletop and serve. Enjoy 🙂
Tip 😉
Istead of Kirschwasser you may go for clear Cherry Brandy 😉