Serves 4-6 A) 1 garlic clove, crushed B) 200-250g Swiss Gruyere shredded200-250g Swiss Emmenthal shredded*100g Swiss Appenzeller shredded*500ml Light Dry White Wine **Nutmeg freshly gratedBlack Pepper freshly groundPinch Salt C) 20 ml Cornstarch30 ml Kirch *** D) 1 Crusty Baguette or ½ Boule or ½ crusty wholewheat loaf cubed Method Rub enameled or heavy stainless steel 2L pot with A) then leave in pot.Add B) and place pot on medium heat.Stir continuously 8-10 minutes until cheese has melted and wine has mellowed.Increase heat to med-high, continue stirring.Combine C) well and add to pot and stir. Continue stirring until mixture has thickened, do not boil.Taste for seasoning, keep warm, and serve. * For a more complex flavour try “cave aged” Gruyere. French Comte Gruyere is also a suitable replacement for Swiss Gruyere** Swiss White wines are not available in BC. Try an Alsatian Pinot Gris or Blanc or blend such as Hugel, “Gentil”*** Kirch is a distillate of Black Cherries, Swiss is best, although an Austrian Brand, “Schloss” is suitable. Also drink with fondue. Tradition dictates if a man looses his cubed bread for his fork a round of drinks must be supplied, a woman looses hers a kiss is proffered!