Ingredients
- Small brown baguette 1
- Grated mozzarella and Monterey jack 500g
- Emmental slices 500g
- Lemon juice 25ml
- Cornflour 80g
- Ground nutmeg 3g
- White cooking wine 250ml
- Garlic 10g
Method
- Rub the inside of a heavy-bottomed pot with the garlic clove, discard the garlic.
- Add the wine and lemon and bring to a simmer.
- Add the cheese and corn flour in three batches, being careful not to boil the cheese. Be sure the cheese is fully melted and incorporated before moving on to then add seasonings.
- Bake the baguette and dice into pieces.
- Pour into a fondue pot, over low heat and serve.
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