for 4 person

To prepare the bread

1	bread (approx. 450 g)
1 tbsp	olive oil
1	garlic clove, squeezed

Fondue

1	garlic clove, cut in half
200 g	tangy Gruyère, coarsely grated
200 g	medium-aged Gruyère, coarsely grated
200 g	mild Emmental, coarsely grated
200 g	Vacherin Fribourgeois, coarsely grated
4 tsp	Maizena cornflour
4 dl	white wine
1 tsp	kirsch
a little	nutmeg
a little	pepper

How it's done

To prepare the bread

Slice a lid approx. 2 cm thick off the top of the loaf. Carefully remove the bread from the inside, cut into cubes. Mix the bread cubes with the oil and garlic, spread onto a baking tray lined with baking paper.

To bake

Bake the bread cubes for approx. 10 mins. in the centre of an oven preheated to 180°C. Place the bread bowl and lid in the oven and bake alongside the bread cubes for the final 5 mins.

Fondue

Rub the garlic around the fondue pot, place the cheese in the pan. Mix the wine with the cornflour and pour into the pot. Simmer the cheese over a medium heat, stirring constantly until a creamy texture is achieved. Add the Kirsch, season. Pour the fondue into the bread bowl, dunk the croutons in the cheese.

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