Serve the fondue the classic way with cubes of bread, or create a wider selection of delicious accompaniments for dipping.

Ingredients

• 800 g Appenzeller® Black Label, or 500 g Appenzeller® Black Label and 300 g Appenzeller® Silver Label
• 2 garlic cloves
• 4 tsp cornflour (cornstarch)
• 350 ml crisp, acidic white wine, e.g. Sauvignon Blanc
• 40 ml Kirsch (cherry brandy, optional)
• ¼ tsp ground nutmeg

To serve:

• White bread
• Small potatoes
• Broccoli and cauliflower
• Green apple
• Cocktail gherkins and pickled pearl onions