Fondue Recipe for 3 people.

600 g cheese --  Gruyère + something else.
	The package Armin brought, already grated
	was 600 grams.  So 200 grams/person.  Armin’s was 1/3
	Raclette, 2/3 Gruyère.  1/2 Vacherin 1/2  Gruyère also shows
	up in recipes.

aromatics (i.e. garlic, shallots) you want in your fondue.
50 ml Kirsch.
1 tablespoon (15 ml) corn starch.  (or wheat starch)
1 teaspoon (5 ml) lemon juice. 
1 pinch freshly grated nutmeg (optional)
2 pinches freshly grated black pepper (optional)
2.1 dl White wine – 0.7 dl per person.

Chop your bread before you make the cheese.  Once you have melted cheese
you will need to be stirring the whole time.

Grate or cube your cheeses. 
Disolve your starch in the kirsch, so it won’t make those starchy balls
when you add it to the fondue.

Fry any aromatics (shallots, garlic) you want in your fondue in olive
oil until translucent.  The purists, who don’t want any bits in their
fondue, skip the shallots and “rub the garlic around the heavy
saucepan, leaving just the taste of it”.

Add the wine and warm it over low heat.  Slowly add the cheese and
begin stirring in one direction only.  When the molten cheese starts
becomes uniform in consistency, add the nutmeg, pepper, and lemon
juice.  Stir some more.  Add the kirsch+starch mixture to give it
viscosity.  Keep stirring.

You are done. If the fondue is too liquid, add more corn starch, mixed
with a few drops of water. If too thick, add more wine.