One small warm dip of Gruyere and Swiss cheese emulsified with dry white wine and a little corn starch, served with its measured white-bread cubes; the whole pot and bread form one modest lunch.
35 gGruyère Cheese
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35 gSwiss Cheese
1 gGarlic
45 gBread
3 tbspWhite wine
2 gCorn Starch
0.03 gNutmeg
To tasteBlack Pepper
Finely grate all the Gruyere and Swiss cheese from blocks. Toss both cheeses thoroughly with all the corn starch so no starch clumps remain. Finely mince all the garlic. Cut all the bread, including its crust, into cubes about 2 cm across and put every cube on one small plate. Keep the bread separate from the cheese.
In a very small heavy saucepan about 10 cm across, gently heat all the dry white wine and garlic to a mild simmer for 1 minute. Lower the heat and add the entire cheese-starch mixture in several small handfuls, stirring constantly and letting each addition melt before adding the next. Continue for about 5 minutes until smooth and thick enough to coat a spoon. Allow a gentle bubble for 1 minute while stirring to cook the starch, then remove from the heat. Avoid a rolling boil or leaving the pot unattended so the cheese does not split or scorch.
Stir in all the measured nutmeg and a little black pepper. Set the small warm cooking pot on a heatproof trivet and serve immediately while fluid. Dip the entire measured plate of bread cubes into the fondue and eat all the cheese, garlic and bread as one modest lunch portion, scraping the pot with the last cubes. No extra bread, kirsch, potatoes, vegetables, pickles or other accompaniments are included.