Creamy Manchego Fondue

For the Fondue: 1 garlic clove halved 1 pound Manchego cheese, grated 1 cups light cream or half and half 1 tablespoon cornstarch 1 tablespoon fresh lemon juice 1 tablespoons sherry Salt and freshly ground pepper ¼ to 1 teaspoon smoked paprika (optional)

For serving: Ciabatta bread cubes Chunks of smoked chorizo Serrano ham Pickles Fresh or dried figs Roasted new potatoes Marcona almonds Olives

Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Manchego with the cornstarch and toss to coat. Add the light cream to the pot and warm over low heat, watching carefully, until hot, but not boiling. Reduce the heat to low and gradually stir in the cheese mixture, letting each addition melt before adding more. Season with lemon juice, sherry, paprika, salt and pepper to taste. Transfer to a fondue pot, preferably ceramic or enameled cast iron, and serve at once. Regulate the heat under the pot, if possible, so that the cheese fondue remains warm, not hot.

NOTES: Dip cubes of ciabatta or walnut bread into this fondue along with chunks of smoked chorizo, thinly sliced Serrano ham, pickles, jarred pickled vegetables, fresh or dried figs, and tiny roasted new potatoes. In keeping with the Spanish them, set out bowls of Marcona almonds and olives for nibbling.