Cheese fondue

300ml high acidity white wine eg Muscadet or Picpoul de pinet

1 clove garlic finely grated

2 teaspoons cornflour

50 ml Kirsch 

360g Comte cheese grated (or Emmental)

400g Gruyere grated

150g Brie or Reblochon skin removed

Grating of nutmeg

Serves 4

Gently heat the wine with the garlic on a heavy bottomed pan until simmering. Mix the cornflour with the kirsch  and add to the wine and stir to thicken. Gradually add the cheese, starting with the Comte and keep stirring, ensuring the cheese is melted before adding more. Stir or whisk constantly when adding the cheeses.

When all the cheeses have been added add a grating of nutmeg and transfere to the fondue pot

Serve with chunks of crusty bread, small roast or boiled potatoes, radishes  blanched cauliflower florets, lightly fried baby corn, cornichons 

Cucumber and dill salad works well