Classic cheese fondue

Classic cheese fondue
200 g each of the following cheeses, grated (mature Gruyère, Emmental, Appenzell, Freiburger Vacherin)
350 ml white wine
1 garlic clove, halved
1 small glass kirsch
4 tsp. cornstarch
1 tsp. lemon juice
Cubed white bread
Marinate the cheese in the white wine for 2 hours. Rub the fondue pot with the garlic clove and mix the cornstarch with the kirsch. Place the cheese, wine and lemon juice in the pot and melt, stirring continuously. Add the cornstarch and kirsch mixture, cook the fondue until thick and smooth, continuing to stir, and season to taste.