Cheese Fondue Recipe
(serves  7)

2 cloves
500 ml


200 g each
1 tbsp
3 tbsp
3 tbsp

To serve:

garlic, halved
dry white wine
Freshly grated nutmeg
Black pepper
Cheddar, Emmental and Gruyere cheese, coarsely grated
corn flour
extra wine or water
kirsch, optional

2 French loaves, cut into 2.5 cm cubes

Method:

1. Rub the garlic around the inside of the cooking dish then place inside. Pour in the wine and heat until it is warm but not hot. Discard the garlic, then season the wine to taste with nutmeg and black pepper.

2. Add the cheese to the pan and stir over a medium heat until it melts. Increase the heat and stir until the mixture begins to bubble slightly.

3. Mix the corn flour with the extra wine or water then stir it into the cheese mixture and keep stirring until it is smooth, well blended and bubbling, but still has a thin milky layer of liquid on the top. Stir in the kirsch.

4. Serve with a cube of bread or a boiled potato onto the fork then dips it into the fondue dish to coat it with the thick, hot mixture.

PREPARATION TIME: 30 minutes                            COOKING TIME: 20 minutes

 

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