Scrub the mushrooms clean and cut them into pieces. Heat the butter in a fondue pot and sauté the mushrooms together with the garlic and oregano over high heat for about 4 minutes. Season to taste with salt and pepper. Transfer the mushrooms to a plate.

Heat the white wine in the fondue pot until it is just below boiling point. Turn the heat down, add a little grated cheese, and wait while stirring until it has melted. Repeat these steps until all the cheese has been added. The cheese mixture must not boil.

Stir the cornstarch with the kirsch (*can also be replaced with warm water) into a paste and pour this into the melted cheese while stirring. Add the mushrooms to the cheese fondue and season to taste with salt and pepper. Keep the cheese fondue just below boiling point for about 5 minutes. Now place the pan on the holder and light the spirit burner.

Serve the cheese fondue at the table with fresh baguette, cucumber, red bell pepper, and pre-cooked ravioli.

Tip: Briefly toast coarsely chopped walnuts or hazelnuts in a dry frying pan for a light nutty flavor in the cheese fondue.