225 g emmenthal cheese, grated or use 450g vegetarian cheddar cheese (grated)
1 tblsp cornflour
1-2 tablespoons kirsch (optional)
sea salt and freshly ground black pepper
1 large french loaf or crusty wholewheat loaf cut into bite-sized pieces and warmed in the oven.
Cut the garlic in half and rub the cut surfaces over the inside of a medium-sized saucepan (or special fondue pan).
Put the wine or cider and cheese into the saucepan and heat gently, stirring all the time until the cheese has melted.
Mix the cornflour to a paste with the kirsch if you are using it, or use a drop more wine/cider; pour this paste into the cheese mixture, stirring all the time until you have a lovely creamy consistency.
Occasionally, the cheese goes all lumpy and stringy at this point.
Don't despair, if you beat it vigorously for a moment or two with a rotary whisk all will be well.
Season the fondue then place the saucepan over the lighted burner and let everyone dip their bread into the delicious mixture.