Cheese Fondue

Ingredients for Cheese Fondue

• 1 garlic clove, halved crosswise

• 350ml dry white wine

• 1 tablespoon cornflour

• 2 teaspoons kirsch (optional)

• 230g Emmental cheese, coarsely grated (475ml )

• 230g Gruyère, coarsely grated (475ml )

How to make Cheese Fondue

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornflour and kirsch (if using; otherwise, use water or wine) in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornflour mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

•Cubes of French bread

•Cubes of apple and pear

•Roasted potatoes

•Julienned raw red pepper

•Blanched broccoli florets

•Dry white wine such as dry Riesling or Sancerre

•German lager or Saison-style ale

•Farmhouse cider

•Fino Sherry

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.