Cheese Fondue

Ingredients

• 4 servings carrot batons 
• 600 grams cheese grated chopped
• 4 servings chicory cut into spears or skinny wedges
• 2 teaspoons cornstarch 
• 1  garlic clove peeled
• 4 servings cubes sourdough toasted
• 3 tablespoons kirsch liqueur 
• 4 servings grating nutmeg good
• 4 servings grinding pepper good
• 4 servings radicchio thinly cut into spears or skinny wedges
• 4 servings radishes trimmed
• 300 ml white wine 

Equipment

• bowl
• whisk
• pot
• stove

Directions

1. Whatever else you wish to dip
2. Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.
3. Turn the pot down to a simmer.
4. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
5. Season with the pepper and nutmeg and move the fondue pot onto a flame at the table.
6. Serve with various vegetables to dip.