Cheese fondue with garlic and nutmeg

Rub the sides of the fondue with a cut of garlic and pour in the alcohol.

The classic recipe uses wine, but can be substituted for alternatives such as beer. It turns out not trite and no less tasty. Choose the type of beer to match the cheese, but so that it does not drown out the taste of the latter. Prefer light pilsner and ale. If you still decide not to deviate from the classics and use wine, then buy Riesling - a win-win option.

While the liquid is heating, grate the cheese on a coarse grater. Mix it with starch to thicken the fondue.

You can take one or several types of cheese at once. Any fatty cheese that melts easily will do. You can choose simpler varieties like Swiss, Cheddar or Gouda, or add some creamy Camembert brie and spicy Roquefort to them - a matter of taste and budget.

Now to what you are going to dip in cheese. Cut the loaf into large cubes and dry in the oven. At 180 degrees, it will take about 10 minutes.

When the alcohol warms up, start pouring in the cheese handful by hand, stirring constantly. As soon as all the pieces of cheese have dispersed and the fondue begins to bubble, you're done.

Add some paprika, nutmeg, dried garlic, pepper flakes, hot sauce, or cognac to the fondue.

Serve the fondue hot in the fondue bowl along with the croutons and other foods of your choice.