1 loaf crusty bread, such as French bread

1 large garlic clove

About 1½ cups milk

1 tablespoon lemon juice

1½ pounds grated Swiss cheese, such as Gruyère

¼ teaspoon ground nutmeg

¼ teaspoon dried parsley flakes

• Cut the French bread into cubes.

• Cut the garlic in half and rub it around the insides of a medium-sized saucepan. Add 1¼ cups of the milk to the saucepan and warm on medium-low heat. (The garlic can be added to the milk or discarded.) Be sure not to allow the milk to boil.

• When the milk is warm, stir in the lemon juice. Add a handful of the grated cheese to the milk and stir in a figure-8 pattern. When the cheese is completely melted, add another handful. Keep adding a handful of cheese at a time, stirring continuously and taking care not to allow the mixture to boil. If the fondue is too thick, add as much of the remaining ¼ cup milk as necessary.

• Increase heat until the mixture is just bubbling. Stir in the nutmeg and dried parsley flakes. Transfer to a fondue pot and set on the burner. Use fondue forks to dip the bread cubes into the cheese.

Cheese Fondue Tips

Making cheese fondue can be a little tricky. That's because the age of the cheese will affect the amount of liquid it absorbs. The same amount of wine that works perfectly with older cheese may make a less aged cheese turn out runny. When making Cheese Fondue (page 124) you may want to start with only 3/4 cup of apple juice, and add more as needed.