This is very easy and tasty, by Katie Stewart, from 1983! Back then, Gouda was a lot cheaper and easier to find than the Swiss cheeses.
Gouda cheese fondue. Serves 4
1 clove garlic
150ml dry white wine
1 teasp. lemon juice
400g grated Gouda
1 tablesp cornflour
1.5 tablesp gin
pinch grated nutmeg
black pepper to taste, freshly milled
Prepare foods for dipping first, we used to have chunks of bread, cooked cold sausage, apple, and celery.
Rub the inside of a pan with the garlic clove slightly crushed, then discard the garlic. Add wine and lemon juice, bringing it to just below boiling point, then add the cheese stirring constantly until melted. Blend the cornflour with the gin, add to the pan and stir until fonue thickens and comes to the boil, then draw of the heat. Add nutmeg and pepper. Pour fondue into the heated bowl or pan, and set over the burner ready to serve. Make sure the burner is on a heatproof tablemat as it can get very hot, and also make sure the diners scrape the base of the dish, when dipping, otherwise you get a big burnt lump of cheese at the end.
Katie Stewart says any leftover fondue can be spread on toast and grilled, (as if there's any likelihood of leftovers!)