Grate the cheese.
Rub fondue pot all around with a lightly pressed clove of garlic.
Pour wine into fondue pot, add cheese, mix well and bring to a slow boil. Meanwhile, stir repeatedly to prevent cheese from sticking.
Dissolve cornstarch in a little water, pour in and let everything boil down until plump, stirring constantly.
Before serving, season with white pepper and cherry brandy.
Cut the white bread into bite-sized cubes and pull through the hot fondue with the fondue fork.
Preparation Tip:
You can also use dark bread for dunking.