for 4 person

Cheese mixture

1	garlic clove, cut in half
200 g	medium-aged Appenzeller, coarsely grated
200 g	tangy Gruyère, coarsely grated
400 g	Vacherin Fribourgeois, coarsely grated
50 g	dried apricots (sweet), finely chopped
1 tsp	fennel seeds, crushed
1 parcel	saffron threads

Fondue

1 tbsp	Maizena cornflour
4 dl	champagne or Prosecco
a little	nutmeg
a little	pepper
500 g	baguettes, cut into cubes

How it's done

Cheese mixture

Rub the garlic around the fondue pot. Mix the cheese with the apricots, fennel seeds and saffron in the pot.

Fondue

Mix the cornflour with the champagne, pour into the pot. Bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, season. Serve with the cubes of bread.

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