IT'S JUST BREAD AND CHEESE?

• I was dining with some very good friends one day, when i realised how simple this is to make, sometimes taken for granted 'cause it so very staple here, but so very effective to a  great dinner party ;-) and so very delicious.
• My cheese fondue is a mix of all the fondues i have tasted till now, only to find my perfect fondue recipe.
• Melt a tspn  of butter in a pan or a swiss Caquelon , add 1clove of grated garlic to it and fry on a slow flame. Add 200 gms of farmhouse bacon stips and fry.  Deglaze with 2-3 dl of whitewine and 1/2 ltr cream, Add the grated cheese (now i use 150 gms Comté Cheese or Greyerzer, 350 gms of mild Emmentaler, 150 gms of Sbrinz, 150 gms of Appenzeller), adding and stirring continuously at the same time. Cook for 5 minutes on a slow flame till the cheese has melted. 
• Add 1 to 2 cl Kirsch (cherry) liquor, a pinch of crushed pepper and nutmeg. Mix and keep warm on a rechaud or chafing dish.
• you can also use (4 tspn) corn flour mixed in water, this way, your mixture will definetly stay whole and won't seperate.
• Cut a french loaf (Baguette) into eatable size cubes, serve with pickled cucumbers and onions, cooked new potatoes, white wine or beer. EN GUETE.
• http://en.wikipedia.org/wiki/Fondue