Preheat the barbecue to 170°C & set up for indirect cooking with the GBS Dutch Oven duo.
Rub the GBS Dutch Oven duo with the garlic clove. Pour in the white wine and heat. Add the cheese little by little and melt slowly otherwise it will become stringy. Mix the starch and the cherry brandy and add them to the cheese. To finish, season with nutmeg and white pepper.
Thread the other ingredients onto the double Weber skewers and dip them in the cheese. Take care that the fondue does not start to boil (on a charcoal barbecue, remove a charcoal basket if necessary).
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