Ingredients

• 500 g Gruyere, finely chopped
• 2 loaves crusty French bread (baguettes)
• 2 cloves of garlic cut in half
• 2 cups dry white wine
• 3 tbsp cornstarch
• 3 tbsp brandy
• A pinch of nutmeg
• Salt and pepper to taste

Method

1. Rub the inside of the cooking vessel with garlic
2. Pour in wine and bring to a simmer over low heat. Do not boil.
3. Gradually stir in cheese bits
4. When melted, stir in cornstarch that has been dissolved in brandy
5. Add salt, pepper and nutmeg; stir and bring to a simmer
6. Keep cheese bubbling lightly over low heat or it will toughen
7. If it becomes too thick, add a little preheated wine
8. If it separates, add ½ teaspoon of cornstarch dissolved in a little wine, and then warm slightly
9. Serve with bread cubes that guests can spear on fondue forks, and then dip into the cheese mixture
10. Serve a tossed salad on the side and offer fruit for dessert
11. Accompany with brandy, wine or beer

You Can Try The Following Variations:

Green Herb Fondue: To the Cheese Fondue, add ¼ cup fresh basil, 2 tablespoons chopped fresh chives, 2 teaspoons dried tarragon, ¼ cup chopped parsley, a pinch of red pepper and black pepper to taste. Serve with slice of crusty bread.

Fondue Mexicana: To the Cheese Fondue, add 1 tablespoon lemon juice, 6 small fresh green chillies, 1 bell pepper diced, pinch of ground cumin, ½ teaspoon paprika, ¼ pound cheddar cheese. Serve with tortilla chips.