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)
Toasted ciabatta bread cubes
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.