A swiss classic for cold winter dinners. Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again.
Served with simple green salad.
Rub the Pot with garlic clove.
Cut bread into small squares.
Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
Season with a bit of pepper and nutmeg.
Serve right away.
Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
Stick bread squares on fondue fork one by one and stir them in the fondue.