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.