Swiss Cheese Fondue

2 servings

1 poundsbread (900g), country loaf and baguette

¾ poundscheese (800g), a mixture of Gruyere, Emmentaler, and Fontina

½ wholegarlic clove

⅔ cuplight white wine (300g)

⅕ cupcherry brandy (60 ml)

1 ½ tspcorn starch

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Cut the bread in 1 inch cubes. Set aside.
Grate all the cheese.
Either just rub the inside of a caquelon or other pot with the garlic clove or mince the garlic and throw all of it into the pot.
Add all the cheese and the white wine to the pot.
Over low heat, melt the cheese-wine mixture, stirring to keep it from browning.
Add the corn starch to the cherry brandy.
While stirring, add the slurry to the cheese mixture. Continue to stir.
Serve immediately by dipping pieces of bread into the cheese mixture.