Finely dice or coarsely grate the cheese.
Then bring the wine to the boil in a fondue pot on the stove, gradually add the cheese and let both simmer gently while stirring continuously until the whole is well combined.
Mix the cornstarch with the juice of a lemon and the whipped cream and thicken the fondue. Then season with pepper and nutmeg (freshly grated) and finally stir in the schnapps.
Then let the fondue continue to cook on the stove.
Serve with White bread
Holland rusk
cress or possibly tomato lettuce leaf salad
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