Swiss Cheese Fondue

Swiss Cheese Fondue

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large Garlic Clove, cut in half

  • 360

    ml Dry White Wine

  • 200

    g Gruyère Cheese, grated

  • 200

    g Emmental Cheese, grated

  • 2

    tsp Cornflour

  • 3

    tbsp Kirsch Or Brandy

  • 1

    tbsp Lemon, juice

  • 1

    pinch Black Pepper, freshly ground

  • 1

    Baguette, large day-old, cut into bite-sized pieces

Directions

1 Rub the cut side of the garlic clove around the inside of your fondue pot. Discard the garlic. 2 Add the wine to the pot and bring it to the boil over a medium heat. Turn the heat down and add the cheeses in handfuls, stirring until completely melted. 3 Mix the cornflour with the kirsch and lemon juice, and stir into the cheese. Cook on a low heat for 2–3 minutes, stirring, until the cheese is thick and creamy, then remove from the heat. Season to taste with pepper. 4 If the mixture is too thin, add more cheese or stir in a little more cornflour, blended with wine. If it’s too thick, stir in a little warmed white wine. 5 To serve, transfer the pot to a burner on the table. Stirring often, to keep the fondue smooth, spear the bread on fondue forks and dunk into the cheese. You can pan fry some chicken breasts & blanch (lightly boil in salt water) some vegetables such as Carrots, Cauliflower, Broccoli and Asparagus. Also roast some Brussell Sprouts and Parsnips for additional dippings.


Nutrition

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