1 garlic clove
150ml dry white wine, such as Sauvignon Blanc, Muscadet or Picpoulde Pinet
10ml kirsch (can be omitted or substituted with brandy)
Spices to taste, such as ground black pepper, nutmeg or paprika.
To serve, try the following accompaniments:
Crusty bread cut into cubes for dipping
A selection of cured meats
Raw vegetables, such as peppers, tomatoes or mushrooms
Pickled vegetables, such as onions or cornichons.
1. Grate the cheese and crush the garlic clove.
2. Rub the inside of a separate pan with the crushed garlic clove. Either discard or finely chop to add to the fondue later if you prefer a stronger garlic flavour.
3. Heat the wine in the pan over a medium heat until simmering. If using the chopped garlic, add to the pan at this stage to infuse the wine.
4. Gradually add the cheese to the wine, stirring continuously until completely melted. Do not let the mixture boil but continue to heat and stir until thickened. If the mixture does not thicken, a small quantity of cornflour should help.
5. Add the kirsch and spices
6. Place the tealight on the base, light and position the fondue pot above it
7. Carefully transfer the melted cheese fondue to the fondue pot and serve immediately.