Step one:

Rub the inside of a fondue pot or heavy-based saucepan with the cut sides of the garlic clove, then discard the garlic.

Step two:

Pour in the white wine and lemon juice and warm gently over a medium-low heat until just beginning to simmer.

Step three:

Add the Applewood Grated a handful at a time, stirring continuously in a figure-of-eight motion until each addition has completely melted before adding more

Step four:

Mix the cornflour with the kirsch (or 1 tablespoon of cold water if not using kirsch) until smooth, then stir into the fondue.

Step five:

Continue stirring for 1–2 minutes until the fondue is smooth, glossy and thick enough to coat the back of a spoon.

Step six:

Season with black pepper and freshly grated nutmeg before serving immediately over a fondue warmer to keep the cheese molten.

Serving Suggestions

Crusty bread cubes
Baby potatoes
Cornichons
Pickled onions
Apple slices
Pear slices
Steamed broccoli
Cauliflower florets
Cocktail sausages
Charcuterie