What's for dinner?

[Sejanus]

Finally, it got a bit colder here, so there was an excuse to make the first Swiss cheese fondue of the year (technically, it was a swiss-dutch cheese fondue).
It included Gruyere, Emmental and Gouda, and was based on a dry German chardonnay, some cherry schnaps and lemon juice. Spices included mostly black pepper and a bit of nutmeg. The kächeli is first rubbed with fresh garlic, and I dared put the rest of the clove in as well. Secret ingredient: some mushrooms, preferrably dried. The whole thing is then thickened with a bit of starch to make it more homogeneous. We did the dipping and dunking with a baguette, some mushrooms and usually also vegetable dices. Would have had white wine with it, but am on meds, so water it was.

Sounds divine.

[Whateverist]

I'm serving what Losty's having.

[Alex K]

Sounds divine.

It did turn out very tasty. It always gives me this warm fuzzy feeling because it reminds me of winter holidays in the alps, and in particular one memorable trip to CERN and then to the town of Gruyères, including a very impressive visit to the castle of H.R.Giger there. The latter not so much warm and fuzzy. Anyways...