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Cut the garlic clove in half and rub it along the inside of your fondue pot. Then mince the garlic. Put the pot on the stovetop and heat the wine and garlic over a medium heat until it simmers. Add the grated cheese in portions. Stir until the cheese has fully melted before adding more. Add the kirsch and lemon juice and season to taste. The lemon juice helps bind the cheesy sauce. You can optionally also add some cornstarch, Dissolve it in the kirsch and stir it in. Be sure to let the cheese boil up before lowering the temperature again. Continue to stir until most of the liquid and the cheese have combined. Transfer to the table, heating it with a flame. Remember to stir the cheese every time when you dip. # Dipping For the classic version, dunk pieces of baguette into the cheese and enjoy. You can also dunk vegetables and fruit. For example, cauliflower, potatoes or grapes work great. # Sides A green salad or pickled vegetables go great with this dish.
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