Here's a lovely recipe if the weather is cold in your part of the world, regardless of whether you've been on the piste.
Serves 4
1 garlic clove, halved
1 lb Gruyère
½ lb Emmental
4 oz Appenzeller
4 level tsp cornflour
12 fl oz dry white wine
1 tsp fresh lemon juice
1 glass kirsch
Freshly ground black pepper
Pinch of nutmeg
Crusty bread cut into 1” cubes (allow ½ lb per person)
Rub inside of fondue pot with garlic halves. Add the cheese and the cornflour and mix well. Add the lemon juice to the white wine and pour over the cheese. Stirring constantly, heat through until the cheese has melted and is bubbling gently. Blend in the kirsch and season to taste. Place on adjustable burner and serve immediately.
Dip chunks of bread into the fondue, stirring in a figure-of-eight movement to avoid the bottom burning. Anyone who drops a chunk of bread in the mix must pay a forfeit – by drinking a glass of Kirsch.
Apart from the Kirsch forfeit the Swiss are very strict about what you drink with your fondue. A dry white wine is acceptable, and so is tea.
