Main dishes, cheese, added: 08/03/06

Cheese fondue

1 clove garlic	Rub the inside of the fondue pot with a clove of garlic, crush the garlic and put it in the pot.
3 dl white wine 600 g Gruyere cheese of different maturity, coarsely grated	Add the cheese and wine and bring to a boil, stirring constantly.
1 shot of kirsch (cherry schnapps) 3 tsp cornflour (Maizena)	Blend the cornflour with the kirsch and add to the mixture. Continue stirring and bring back to a boil again.
freshly ground pepper, ground nutmeg	Season with pepper and nutmeg and serve.
bread cut into little squares	Instead of squares of bread, cooked potatoes cut into slices also go very well with fondue.

During the meal, the fondue should continue to simmer. Always stir the fondue well with the squares of bread so that it remains smooth. Garnish with those little pickles (cornicons, I think they're called) and those little onions that come in a jar (pearl onions?).

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