Ingredients for 4 people
800g KALTBACH fresh fondue mix
350ml fruity white wine (such as Johannisberg)
4 tsp. cornflour (approx. 20g)
200ml kirsch
1 clove of garlic
Pepper, nutmeg and ginger (to taste)

Preparation
Rub the garlic clove around the inside of the fondue pot and pour in the KALTBACK fresh fondue mix. Add the white wine and heat slowly, stirring all the time.  Add the cornflour to the kirsch and stir until smooth, then pour it into the fondue and mix well. Continue to cook until the fondue is perfectly smooth and silky. If it is too thick, thin it with a little more white wine. Season with freshly ground pepper, nutmeg or ginger to taste.
Recipe for 2 people: 400g KALTBACH fresh fondue mix and 150ml white wine. Add 2 tsps. of cornflour.

Tips for an even better taste
Combine the cheese mix with all the ingredients and allow the flavours to develop for an hour before cooking.

Add 2 to 3 tbsps. of brandy to the wine.

The fondue may be served with pieces of boiled potato, or with fresh fruit such as pears, pineapple or apples, instead of bread. Your imagination sets the limits. Do not boil the potatoes until they are too soft; this helps them stay on the fork.