Serves 6

1. Rub a halved garlic clove around the base and sides of a saucepan.

2. Blend together 2 tsp corn flour with 3 tbsp kirsch.

3. Put 150 ml medium dry white wine into the fondue with 1tsp lemon juice and 450g, crumbled Double Gloucester with Chive & Onion cheese.

4. Bring to the boil over a low heat and then simmer for a few minutes.

5. Season with pepper and serve with chunks of nutty bread.