Recipe: Cheese Fondue

For the Fondue

200g Swiss Emmental, grated coarsely
400g Swiss Gruyere, grated coarsely
1 clove garlic
1 tsp corn flour
300ml white wine
1 tsp fresh lemon juice
Small glass of kirsch
Pinch of nutmeg
Pepper
Cubed crusty bread

Method

Mix the Emmental and Gruyere in a bowl and set to one side
Rub the Fondue dish with the garlic
Add the white wine to the fondue dish
Heat the wine until simmering
Add the lemon juice, this will help when adding the cheese as it helps it amalgamate
Stir in the cheese mix and melt, once melted add the kirsch and thicken with the corn flour
Reduce the heat and cook out the mix for a few minutes, season with the nutmeg and pepper
Share the bread, skewer and enjoy.