This is from Elizabeth David’s book An Omelette and a Glass of Wine. This is a ultimate jubilee plate for a country, regulating a pleasing cheeses and a good event to use one of a many qualification beers.
I mostly use a brew of cheeses here depending on what we have in a fridge.
1. Put a grated cheese and vigourous into a fondue plate or a middle saucepan and feverishness solemnly and stir continuously.
2. Add a remaining mixture and stir until a fondue thickens slightly.
3. For dipping, use chunks of your favourite bread. we do like to use a wet treacle brownish-red soda cut into squares.