Classic Cheese Fondue^★

For the fondue

• 300g chopped or grated gruyere cheese
• 300g chopped camembert
• 200ml white wine
• 2 tsp cornflour
• 3 tbsp kirsch
• 1 clove garlic (peeled)
• good grinding of pepper
• good grating of nutmeg

Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.

Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.

Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.

To serve

• carrot (cut into batons)
• bunch of radish (trimmed)
• radicchio (cut into spears or skinny wedges)
• chicory (cut into spears or skinny wedges)
• sourdough (toasted and cut into cubes)