Ingredients

• 200 g Gruyère per person (half Emmental, half Beaufort or Comté)
• 1 large farmhouse loaf cut into cubes
• Dry white wine
• Garlic, nutmeg
• Small piece of Vacherin

Preparation

Rub the bottom of a fondue pan with a clove of garlic. Put the Gruyère in the pan and cover with white wine. Heat gently, mixing the cheese and wine, until the cheese has melted (about 20 min). Add pepper. Put the fondue pan in the middle of the table on a lighted tabletop stove. Add a pinch of nutmeg and it is ready! To guarantee a really great fondue, stir in a figure of eight pattern and, when the fondue is almost ready, add a few cubes of Vacherin.