French-Italian alps fondue

Method

1. Rub the interior of a stainless steel saucepan with the garlic clove and discard the garlic. Warm the pan then pour in the white wine and bring to a simmer over a medium heat.

2. Drop in the fontina and reblochon cheeses, and a pinch of nutmeg. Cook, stirring with a whisk, until the cheese melts.

3. Combine the cornflour with the kirsch in a small bowl. Mix thoroughly and stir into the cheese mixture.

4. Continue to stir and simmer until cheese mixture becomes smooth. This will take about 5 minutes. Season with salt and freshly ground black pepper, add in a splash more of white wine if the fondue is too thick.

5. Transfer to a fondue pot, set over a flame and serve, along with fondue forks, a selection of guerkins, bayonne ham, pickled onions or chunks of bread.

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Ingredients

1 clove Garlic, peeled
80ml dry White wine, plus extra to thin fondue
200g fontina cheese, in chunks
200g Reblochon cheese, in chunks
pinch of Nutmeg
1 tbsp cornflour
2 tbsp kirsch
sea-salt and freshly ground pepper

To serve (selection of)

gherkins
Bayonne ham
pickled onions
chunks of bread

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