Serves 4-6

Equipment

You will need a Fondue pot with a spirit burner underneath
and long forks to dip into the hot cheese

Ingredients

1 clove Garlic
300ml White Wine
1 tblsp Corn Flour
400g Emmental
400g Gruyere Reserve
Freshly ground black pepper
Kirsch or Brandy to taste (go easy)
1 French stick, cut in small cubes.

Method

1. Rub the inside of Fondue pot with garlic.
   
   
2. Grate or finely chop cheeses.
   
   
3. Pour the white wine into Fondue pot and simmer gently, add the cheese
   a handful at a time stirring constantly.
   
   
4. Once all the cheese has been added and melted mix the cornflour with
   a dash of wine and add to the bubbling cheese mixture.
   This has the effect of emulsifying the mixture and you should mix
   vigorously and turn the heat up slightly at this point.
   
   
5. Once it has become smooth and creamy add the Kirsch and serve
   immediately with the French bread, pickled gherkins and maybe some
   hand cut French fries.