Cheese Fondue

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1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert

1 1/4 cups (300 ml) white wine

2 teaspoons cornstarch

3 tablespoons Kirsch

1 garlic clove, peeled

Good grinding pepper

Good grating nutmeg

To serve with:

Carrot batons

Trimmed radishes

Radicchio, cut into spears or skinny wedges

Chicory cut into spears or skinny wedges

Cubes toasted sourdough