Fondue

Ingredients

• 300 g Gruyère
• 300 g Emmental
• 1 garlic clove
• 250 ml white wine
• 1 tbsp cornstarch
• Bread cubes

How to make it

1. Rub the pot with garlic. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Warm wine and melt grated cheese gradually. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Stir in cornstarch slurry until smooth. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
4. Keep warm and dip bread or potatoes. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.