Wash the potatoes and cook in boiling water for 15-20 minutes. Clean and wash the cherry tomatoes. Drain silver onions, gherkins and small corn onions. Cut bread into large cubes. Grate cheese roughly. Peel garlic and rub it into the fondue pot.
Pour in wine and lemon juice, preheat slightly on the stove and add the cheese. Melt while stirring and bring to the boil. Stir cornflour and kirsch until smooth, stir into the cheese and let it boil for 1 minute. Drain and quench the potatoes. Season fondue with pepper and nutmeg and place on the table. Add prepared side dishes and Bündner Fleisch
With 6 people: