|Garlic||1 Clove (5 gm)|
|Dry white wine||300 Milliliter (3 Deciliter)|
|Lemon juice||2 Teaspoon|
|Gruyere cheese||225 Gram, coarsely grated|
|Emmenthal cheese||225 Gram, coarsely grated|
|Pepper/Nutmeg / paprika||To Taste|
A typical Swiss fondue of which there are many local varieties.
Rub the base and sides of a heatproof casserole with the cut clove of garlic.
Pour in the wine and lemon juice and place over a gentle heat.
When the wine is warm but not hot add the cheese gradually, stirring all the time.
Bring almost to the boil, by which time the cheese will have melted.
Blend the cornflour with the Kirsch and stir into the fondue, with seasoning to taste.
Allow to bubble gently, stirring continuously for 1 to 2 minutes.
Transfer to a spirit stove where it can continue to bubble very, very gently.
If, towards the end, the fondue becomes too thick, stir in a little wine or milk.