Cheese fondue

Grate the cheese. Pour the wine in the (fondue) pan and bring to a boil.

Add the pressed garlic cloves. Remove the pan from the heat and add the cheese.

Let the cheese melt while constantly stirring (optional add a dash wine).

Warm over low heat (don't cook).

Stir the cornstarch with little water and add to the cheese fondue mixture.

Season with salt, pepper and nutmeg (and optional more garlic and parsley).

Place, when the fondue has thickened, the pan on the table on a rechaud or other heat source.

Stick pieces of bread to a fondue fork and coat with the fondue dip.

(Dutch: when you lose your bread you have to sing a song.)