Make your own Fondue (3 servings)

What you need:

10.6 oz (300 g) of grated Vacherin-Fribourgeois cheese

10.6 oz (300 g) of grated Gruyère cheese

1.8 oz (50 g) of Abondance cheese

1 garlic clove

a little bit of ground nutmeg

a little pepper

2 tablespoons of cornstarch

1 tablespoon of lemon juice

12 oz (360 ml) of dry white wine (cooking wine is good)

a cheese fondue heater and appropriate forks

coquelon dish: earthware dish

1 medium size mountain bread 14 oz (400 g)

How to make it:

1. Grate all cheeses.

2. Take your garlic clove, cut in two and rub it on the inside of the coquelon.

3. Mix your cornstarch with the white wine.

4. Put the cheeses in the coquelon.

5. Mix cornstarch with white wine and add them to the cheeses.

6. Add lemon juice.

7. Bring to a boil while stirring constantly. Don’t burn the bottom of the coquelon.

8. Add nutmeg and pepper.

9. Start the burner and set the coquelon on the table. Set the heat so it is warm but does not burn the bottom.

If you prefer using other cheeses, it is possible.

Serve with a chilled Riesling and with a varied selection of dried meat and hams.