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.