• 1 oz.(30g) unsalted butter.
• ½ pound (225g) Gruyère cheese, grated.
• ½ pound (225g) Emmental cheese, grated
• ½ pint (285ml) dry white wine.
• Seasoning to taste.
• Drop of Brandy (optional)

TO SERVE:

• Whole meal bread or toast cubes.
• Cucumber sticks.
• Celery sticks.
• Carrot sticks.
• Strips of pepper.
• Raw cauliflower florets.
• Potato crisps.
• Corn chips.

METHOD:

• Grease the base and sides of a heavy casserole dish or saucepan ( a fondue dish is ideal)

• Put the cheeses into the casserole with the wine. Heat very gently, stirring continually, until the sauce thickens. Add seasoning and is liked, a little brandy.

• Stand the fondue over a warming tray in the centre of the table and allow people to dip into it with their choice of bread, vegetables, crisps or chips.

Serve with: A simple lettuce salad is all that is needed to complete your fondue.

This is a very rich fondue. For a milder version substitute Cheddar cheese for half the amount of the Swiss cheese -- or use Cheddar cheese only.