Cheese Fondue

I was astonished to discover that many Swiss make fondue from a plastic sack of who-knows-what which is purchased in the supermarket. A one-on-one tase test of this recipe has demonstrated that the old way is better (and not any slower).

I use a medium size enamled cast-iron saucepan for the fondue. Soak it in water overnight before trying to clean it.

• 1 1/2 cups dry white wine
• 1 clove garlic (or 3 or 5), peeled and smashed

• 1/2 lb Gruyère cheese, coarsely grated
• 1/2 lb Emmenthaler cheese, coarsely grated
• 1 Tbsp cornstarch

• 2 Tbsp kirshwasser
• 1/8 tsp nutmeg
• 1/8 tsp salt
• pepper
• or try lemon juice, paprika

• french bread in 1/2 inch cubes

1. Boil the garlic in the wine for 2 minutes and then remove it.
2. Add the combined cheeses and cornstarch over low heat, stirring to melt.
3. Add the seasoning ingredients and serve over a table burner with the bread.