Grate both types of cheese. Place the fondue pot (earthenware) on the kitchen stove. Sweat the pressed garlic in the fondue pot and extinguish with a little bit of Grüner Veltliner. Then add half of the wine and heat gently. In the meantime, dice the white bread. Just before the wine comes to the boil, gradually add the grated cheese. At the same time, in a separate baking bowl, melt the cornstarch in the kirsch and then gently fold it in. At the end pour the rest of the wine. When the mixture has melted, season the fondue heartily with pepper. To serve, place the fondue pot on a small stove.
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