Fondue

Ingredients:

• 100 g of Gruyere
• 100 g Emmentaler
• 1 tbsp cornstarch
• 1 cup white wine

Preparation:

1. Rub a small saucepan with garlic, add 1 cup of white wine, and simmer. Stir in 1 tablespoon of cornstarch mixed with a little cognac, then 100 grams each of Gruyere and Emmentaler; season with salt, pepper, and nutmeg to taste. Serve the fondue hot with apples and bread.