|Butter||1 Tablespoon (Preferably Unsalted)|
|Gruyere cheese||1 Pound, grated|
|Dry white wine||1⁄2 Pint (Graves Is Ideal)|
Butter the bottom and sides of an earthenware casserole or fireproof dish.
Add the grated Gruyere cheese, or for a milder flavour use a Dutch Gouda.
Add seasoning and the white wine.
Keep warm over a gentle heat and stir from time to time.
If desired a little brandy or Curacao can be added.
Some people use cornflour, which prevents the possibility of the mixture curdling.
To use this, blend 1 good teaspoon cornflour with a little of the wine.
Serve the fondue with toasted or untoasted bread.
This is cut into squares and using a fork, or the fingers, rolled quickly round in the cheese mixture to break the cheese threads, and eaten.
Under no circumstances let the cheese mixture boil quickly, or it becomes tough and is spoilt.