New Year's Fondue

I spent the week between Christmas and New Year with my friends from Plymouth university in La Clusaz, a nice little town of Haute Savoie. Michi, my former housemate picked me up in Annecy and smuggled me in late at night. The guys sharing the same room thought he had picked up a girl at the bar so they were quite shocked to find out it was me in the morning!On New Year's eve, we made a fondu, a common dish in the Alps which consists of 3 kinds of cheese mixed with white wine, melted on the stove for a while and put on the table in a heated pot in order to prevent it from setting.

Guests then dip pieces of bread and twist cheese around them! There is a tradition that says that if you lose your piece of bread in the pot, you should run outside the house naked. Since this dish is mostly eaten in the winter, you better be careful!

Recipe:

Ingredients (for 6)
- 400 g of Comté
- 400 g of Beaufort
- 200 g of Emmental
- 300 ml dry white wine
- 1 tsp nutmeg
- 1 tsp corn flour
- 1 garlic clove
- 1 salt and pepper

(1) Cut cheese in small bits.

(2) In a thick pot, rub garlic and pour 250ml wine. Heat up.

(3) In a small container, mix 50ml wine, corn flour and nutmeg.

(4) As soon as the wine is warm, start adding cheese gradually and mix well with a wooden spoon. Keep it on low heat.

(5) Add the nutmeg mix to the cheese.

(6) Season with pepper and serve hot!