To make fondue, you’ll need a small, thick-bottomed saucepan, a real fondue pot is wonderful, but absolutely not essential. Grate the cheese on a medium grater. In the original recipe, Gruyère is the star of the dish, but you can use any hard cheeses you like. It’s best if at least one of them has a strong aroma.

Cut a clove of garlic in half and thoroughly rub the cut side along the inside of the pan in which the fondue will be prepared. Place the pan over low heat, leave the halved garlic clove inside, and pour in the white wine. Bring the wine to a simmer, then add the grated cheese and stir constantly until it melts completely. Dissolve the starch in a shot of strong alcohol and pour it into the cheese while stirring continuously.

Let the cheese mixture warm for a few more minutes to ensure everything is perfectly melted and combined.

Then add the crushed garlic cloves and the spices, stir well, and serve immediately. To keep the fondue melted while serving, place it on a stand over regular tea lights.

Dip cubes of toasted bread or any vegetables you like, even boiled potatoes work beautifully!