Cheese Fondue

• 1 clove of garlic, crushed and peeled
• 800 g Gruyére de Savoie or Beaufort cheese, grated

Rub the inside of a thick-based pan with the crushed garlic clove. Mix the cheese and cornflour in a bowl.

Pour the wine into the garlic-scented pan and heat to boiling. Reduce the heat to low and add handfuls of the cheese, stirring until all the cheese is melted. Season with pepper. Serve the fondue at once, with cubes of bread for dipping.