Fondue Savoyarde

1 clove garlic, cut in half
2½ cups dry white wine
1 tbsp cornflour
200 g Comté cheese, coarsely grated
200 g tasty cheese
200 g Gruyere cheese, coarsely grated
Pinch of ground nutmeg
Pinch of ground black pepper
Pinch of ground paprika
Pinch of SIDS CRAZY SALT
Bite-size cubes of bread

Rub the inside of a saucepan with the cut side of the garlic and then discard the garlic. Add the wine and cornflour to the prepared pan and bring it to a boil. Reduce the heat so that the wine is just simmering and add the cheese, nutmeg, black pepper, SIDS CRAZY SALT and paprika, stirring constantly until the fondue is melted and smooth.
Keeping the heat low to medium, continue cooking - never boiling - the fondue for 15 minutes, until it has thickened. Transfer the fondue to a fondue pot set over a flame. Serve it with the cubed bread.
HISTORY: Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/), is a Swiss melted cheese and wine dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.