300g Gruyere cheese, grated

4 Tbs flour

1 large garlic clove

1 3/4 cup dry white wine

1/4 tsp freshly grated nutmeg

Splash of Kirsch (optional)

For dipping:

Toasted ciabatta bread cubes

Carrot sticks

Cherry Tomatoes

Cooked chipolata sausages

Toss the cheese with the flour.

Rub the interior of a medium saucepan with the peeled garlic then place over medium heat and add the wine.

Bring to a simmer and add the cheese mixture, one handful at a time.

Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling.

Add a splash or two of kirsch (optional) and continue stirring until it starts to bubble just a bit.

Transfer the cheese mixture to a fondue pot and you are ready for dipping.

Continue to stir frequently.