Finely grate both cheeses. Grate the crust off the bread and cut the bread into fairly large cubes.

Halve the garlic and rub the inside of an earthenware fondue pot with the cut sides. Whisking continuously, melt the cheese in the fondue pot over a very low heat with the lemon juice.

Sprinkle on the cornflour and stir it in. Gradually add the wine and finally the cherry brandy, nutmeg and pepper. The cheese should be completely melted and the surface of the fondue slightly wrinkled.

Place the fondue on the dining table over a spirit lamp, adjusting the flame so that the cheese keeps nice and hot to prevent it becoming too thick. Each guest takes a cube of bread on a fondue fork and stirs it in the pot to soak up the cheese.