Cheese fondue
400 g Cheddar cheese
300 g raclette cheese
100 g Gruyere cheese
2 dl dry white wine
2 tbsp cold water + 1 tbsp corn starch
1–2 cloves garlic
nutmeg, coriander
To serve with
country bread cut in dices, gherkins, pickled onions, marinated mushrooms and a bowl of lettuce
Grate the cheeses coarsely. Choose your best thick-bottomed saucepan or a ceramic fondue dish. Heat the grated cheese in wine on low temperature stirring all the time. Add the garlic. When the cheese has melted, thicken the mixture with corn starch mixed with water. Cook for a few minutes and season with nutmeg and coriander.
Place the fondue pot on heater. With a fondue fork, dip bread and vegetables in the hot cheese, sprinkle with pepper and enjoy. Serve white wine and crispy lettuce with your fondue.