Ingredients:

Cheese (Gruyere and Emmenthaler), white wine, cherry wine, cornstarch, garlic and pepper

Method:

1.Slice the two types of cheese - Gruyere and Emmenthaler - into strips.

2.Boil dry white wine in a pot, add the cheese and stir continuously until they melt.

3. Add 2 teaspoons of cornstarch blended with cherry wine into the pot to make the cheese stickier.

4. Mix red chili powder, black pepper and garlic powder into the melted cheese mixture to give the flavoring a good mellow taste.

About fondue:

The word fondue is a derivative of the French word “fonder,” which means "to melt." The cooking method of fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The traditional Swiss-style fondue is a combination of two cheeses, Gruyere and Emmenthaler.

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