Swiss Cheese Fondue

Directions

1. 1. If you keep your cheese refrigerated, make sure you take it out the fridge and bring it to room temperature before making your fondue.
2. 2. Rub the inside of the pan in which you want to make the fondue with the garlic cloves – cut the cloves in two so that you expose the centre and it rubs down easier.
3. 3. Keep back in a separate glass or cup 2 x tbsp of the wine. Pour the rest of the wine into the pan and heat it gradually, being careful not to let it boil – there should be no bubbles.
4. 4. Pour the cheese into the wine and stir with a wooden spoon until the cheese is melted – note it should not boil, only melt.
5. 5. Once the cheese has melted and is amalgamated with the wine, add the kirsch if you wish
6. 6. Mix the wine you kept back with the corn flour and pour into the fondue – this will bind it and stop the wine splitting from the cheese.
7. 7. Add pepper and nutmeg to taste.
8. 8. Serve in a “Caquelon” (traditional fondue pan) with a source of heat under it to keep the fondue at the correct texture