Cheese Fondue

Method

1. Cut 120 g of day-old crusty bread into 2–3 cm cubes, leaving a piece of crust on each one so it holds on the fork. Leave them uncovered on a board to dry a little while you work.
2. Halve 1 peeled garlic clove and rub the cut faces firmly over the whole inside of a small earthenware caquelon or heavy-based pan, then leave the garlic in the pan.
3. Coarsely grate 100 g Gruyère and 100 g Vacherin Fribourgeois into a bowl, scatter over 1 tsp cornflour and toss with your fingers until every shred is dusted — this is what keeps the fondue from splitting.