MORGAN’S CHEESE FONDUE

SERVES 2

Ingredients

400g Emmental, grated

400g Gruyre, grated

400g Comte, grated

3 tbsp plain (all purpose) flour

1 garlic clove, halved

250ml white wine (add an additional 250ml is using a fondue fountain)

1 tsp lemon juice

2 tbsp Kirsch

Pinch of freshly ground black pepper

Pinch of nutmeg

Cube of warm crusty bread, to serve

Method

1. Put all the grated cheese in a large bowl and add the flour.

2. Rub the fondue pot or saucepan with the halves of garlic. Add the wine and heat gently, but do not boil. Add the lemon juice and the Kirsch.

3. Slowly add the cheeses, stirring continuously until the cheese has the texture of a smooth sauce. Add the pepper and nutmeg, then serve with cubes of crusty bread for dipping.