Swiss Cheese Fondue
By Webspins
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
Details
Preparation time 10mins
Cooking time 15mins
Preparation
Step 1
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.
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