Serves 4
1 clove garlic
1/4 pint (150ml) dry white wine 1 teaspoon lemon juice
14 oz (400g) grated Gouda cheese
1 level tablespoon cornflour 11/2 tablespoons gin
pinch of grated nutmeg freshly milled black pepper 1-2 loaves of French bread
Rub the inside of a medium-sized saucepan with a crushed clove of garlic. Discard the garlic. Add the wine and lemon juice and bring to just below the boiling point, then add the grated cheese, stirring all the time until melted. Blend the cornflour with the gin, add to the pan and stir until fondue thickens and comes just to the boil, then draw off the heat. Add the nutmeg and season with freshly milled pepper. -
Have the French bread cut in cubes. Pour fondue into an earthenware fondue dish and set over a spirit heater to keep it hot. Stir the fondue to prevent the cheese from sticking to the dish. Arm guests with fondue forks for dipping the bread into the fondue.
Variation: Serve with boiled new potatoes for dipping into the fondue, if liked. Any leftover fondue can be spread on toast and grilled to make toasted cheese.