Ingredients:
- 1 garlic clove, halved
- 1 ½ cup dry white wine
- 4 cups coarsely grated Gruyere cheese
- 3 tsp. cornstarch
- 2 tsp. kirsch or vodka
- a pinch of ground nutmeg
- a little freshly ground pepper
- Rub the inside of the fondue pan with the cut garlic cloves; discard the garlic.
- Pour the wine into the pan and bring to a boil over medium heat on the stovetop. Reduce the heat to low and gradually add the grated cheese; a small handful at a time is a good measure. Stir throughly to melt each handful before adding more. If too much cheese is added at once, it can become stringy or stick together in a unmanageable lump, making it difficult to melt and form the smoothe consistancy you require.
- Blend the cornstarch with the kirsch or vodka and stir into the fondue. Continue cooking and stirring until the mixture is thick and creamy. Stir in the nutmeg. Add pepper to taste.
- Transfer the fondue pot to the stand with the lit spirit burner. Adjust the flame to a lower heat by moving the lever on the burner to close off some of the holes. A low heat setting will be sufficient to keep the cheese smooth and warm without sticking.