Fondue savoyarde

Method

1. 1 Cut the garlic cloves in half, rub them all over the inside of the ceramic pot, then put the garlic back in the pot.
2. 2 Grate the Gruyère cheese into strands, then toss them evenly with cornstarch so that each strand is coated.
3. 3 Heat the white wine in a saucepan until it simmers gently, but do not let it boil vigorously.
4. 4 Add the cheese in batches, stirring in a figure-eight motion until it melts completely before adding the next batch, for a total of about 10 minutes.
5. 5 Season with pepper and nutmeg, and keep the pot on the alcohol stove over low heat.
6. 6 Cut the bread into square blocks with the crust on, skewer them with a fork, and dip them completely into the cheese.

With an appliance

• Microwave 38 min

  Replace step 3: heat the wine in a ceramic saucepan at 700 W for 2 minutes until very hot; reduce the time slightly but avoid transferring the saucepan and don't need to monitor for boiling. In step 4, add the cheese in handfuls, stirring constantly to prevent separation.