1 fat garlic clove, halved
2 teaspoons cornflour
400 ml hoppy lager beer
800 g grated mixture of Swiss or French Alpine cheeses, such as Gruyère or Comté, Vacherin
Fribourgeois, good-quality Emmental and Beaufort – choose two or three cheeses
1–2 teaspoons whisky, to taste
1 large loaf of slightly stale country white bread, cut into cubes
gherkins, pickled silverskin onions and charcuterie, to serve
Rub the garlic all over the inside of a fondue pot. Mix the cornflour with a little of the beer to make a smooth paste, then add this and the rest of the beer to the pot.
Put over a low heat, add the cheese and stir until it is melted and steaming but not boiling. If it is too thick you can add a little more beer. Add the whisky and then transfer to the fondue stand and light the burner.
Dip the slightly stale bread into the melting cheese and eat with lots of pickles and charcuterie.