cheese fondue moitie-moitie

50% gruyere
50% neuchatel vacherin
optionally for more spicyness 10% tete de moine

lots of garlic, wipe out the caquelon with garlic.
sour wine, e.g. fendant or any very dry gutedel
juice from half a lemon
mondamin or kartoffelstaerke
melt the cheese in the wine
add some kirsch

800 g Kaese 4 gestr. TL Maisstaerke 3.5 dl Weisswein 1 TL Zitronensaft 2 - 4 cl Kirschwasser