Ingredient:
1 large loaf of crusty bread, crusts left on, cut into 2.5 cm (1 in) triangles
250 g (8 oz) Gruyere cheese, coarsely grated
250 g (8 oz) Emmental cheese, coarsely grated
30 g (1 oz) cornflour
500 ml (16 fl oz) dry white wine
1 garlic clove, lightly crushed
2 tbsp kirsch
Pinch of grated nutmeg
Salt and black pepper
Method:
Place the pieces of brad on a large baking tray and put into a preheated oven at 160℃ (140℃ fan, Gas 3) fir 3-5 minutes until dried out slightly.
Put the Gruyere and Emmental cheeses into a medium bowl, toss with the cornflour.
Put the wine and garlic into a fondue pot and boil for 2 minutes, then lower the heat so that the mixture is barely simmering. Add the cheese mixture, a spoonful at a time, stirring constantly with a fork and letting each spoonful melt before adding the next.
When the fondue is creamy and smooth, stir in the kirsch, nutmeg, and salt and pepper to taste.
Stand the foundue pot over the burner, with the heat low so the mixture barely simmers. Offer the baked bread round for dipping into the fondue, with apple slices, sesame seeds, and cumin seeds if you like.
