Cheese Fondue

Finely grate 200 g Gruyere and 200 g Emmental, then toss them evenly with 1 tablespoon cornstarch so every strand is lightly coated. Cut the baguette into bite-size cubes before heating the fondue, so serving is ready when the cheese is smooth.

Rub the inside of the fondue pot thoroughly with the cut side of the halved garlic clove to season the surface lightly.

Discard the garlic afterward, because leaving it in the pot can make the flavor too sharp.

Add 250 ml dry white wine and 1 teaspoon lemon juice, then warm over low heat for 3-4 minutes.

Keep it below a boil; the wine should steam gently, which helps the cheese melt without separating.

Add the coated cheese one handful at a time, stirring constantly in a figure-eight motion with a wooden spoon or heatproof spatula.

Wait until each handful is almost fully melted before adding more, which prevents heavy clumps.

When the sauce is glossy and flows continuously, reduce the heat to its lowest setting.

If it thickens, lower the heat further and keep stirring so the cheese does not stick to the bottom.

Spear the baguette cubes, dip them into the cheese, and serve immediately while the fondue is hot and fluid.

Stir the pot occasionally during serving to keep the bottom from scorching and the cheese from separating.