Swiss Cheese Fondue
By The Cooking BookThis is a dish designed to be shared; the term “fondue” refers to the vessel in which the cheese is melted.Time and servings
Ingredients
9 total- 200 g of gruyère or a nutty cheese, grated
- 1 large of garlic clove, cut in half
- 2 tsp of cornflour
- 1 tbsp of lemon, juice
- 360 ml of dry white wine
- 200 g of emmental cheese, grated
- 3 tbsp of kirsch, (or brandy)
- 1 pinch of black pepper, freshly ground
- 1 baguette, large day-old, cut into bite-sized pieces
Method
5 stepsStep 1
Rub the cut side of the garlic clove around the inside of your fondue pot. Discard the garlic.
Step 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.
Step 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.
Step 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.
Step 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.