Savoyard cheese fondue

Method

1. Put the fondue pan/casserole on the hob over a medium heat. Rub the cut sides of the halved garlic clove all over the inside. Be generous.
2. In a small bowl or jug, mix the cornflour with just enough wine to form a loose paste. Pour the paste into the pan along with the rest of the wine, stirring with a wooden spoon. Stir in the grated cheese, then cook over a medium heat, stirring constantly, until melted and smooth – the cheese should steam but not boil.
3. The fondue is done when it’s liquid but thick; the best way to check is to stir with a wooden spoon with a hole in the middle (known as a risotto spoon) – if the cheese covers the hole when the spoon is lifted, the fondue is ready. If the mixture thickens too much, add the extra 50ml wine to bring it back to the correct consistency. Add the kirsch if you like the extra kick (we do!).
4. Transfer the fondue pan/casserole from the hob to the trivet, set over the lit spirit burner – keep it at a medium-low heat. Stir every so often with a clean wooden spoon so the cheese doesn’t burn on the bottom of the pan. Serve with the bread for dunking using the fondue forks, and with cornichons and charcuterie alongside for a true Alpine feast.