Cheese fondue must be served in a heat-proof pot that can be placed over a flame. It is best to use fondue sets with enamel or ceramic pots which are available in kitchen shops throughout the city.

 When you get to the bottom of the fondue pot, whisk in a beaten egg, dunk in the last few cubes of bread, and enjoy!

1 tablespoon (15 mL) cornstarch

1 1/2 cups (375mL) dry white wine

1 garlic clove, peeled and minced

1 tablespoon (15 mL) freshly squeezed lemon juice

8 ounces (250 g) Emmental cheese, grated

8 ounces (250 g ) Gruyere cheese, grated

salt, freshly ground pepper and nutmeg to taste

3 tablespoons (45 mL) Kirsch, Poire Williams, Calvados or other eau de vie* (optional)

2 French baguettes, cut into 1-inch (2.5 cm) cubes

1. In a small bowl, dilute the cornstarch in a quarter cup of the wine. Pour the remaining wine into a fondue pot and bring to a boil over medium heat. Add the minced garlic and whisk in the diluted cornstarch mixture and the lemon juice. Bring back to a simmer and begin adding the cheese by the handful, stirring with a wooden spoon in a figure-eight movement until the mixture is well combined, the cheeses have melted and it begins to bubble
2. Remove from heat and stir in the liqueur if desired, season with salt, pepper and a pinch of nutmeg, and transfer to the top of a lighted burner on a table top. Pierce the bread cubes with the long fondue forks, dip into the pot of fondue. Stir the cheese from time to time when it begins to thicken.