Swiss Cheese Fondue

Cheese fondue has almost become a bad joke. With its extreme popularity in the 70's at dinner parties, the dish quickly became out-dated, as with many trends of the time. Cheese fondues are fun to serve when entertaining, and take very little time to prepare and cook.

For a successful fondue purchase true swiss cheese and if possible buy it freshly cut rather than sealed in plastic. If you don't have a Fondue Set, simply cook the fondue in a good saucepan. Serve the fondue with a light salad, along with slices of apple and/or pears or try our Pear Salad recipe.

Wine Recommendation: A dry Pinot Grigio to offset the richness of the cheese. See The Mixed Case for details.

Portions: 6 Portions

Preparation: 5 minutes

Cooking: 5 minutes

Ingredients

Fondue

  • 1 garlic clove, peeled and bruised with the back of a fork
  • 250ml dry white wine
  • 300g Gruyère cheese, grated
  • 300g Emmental cheese, grated
  • 1 tbsp corn flour
  • 2 1/2 tbsp kirsch
  • generous pinch grated nutmeg
  • pinch paprika
  • maldon salt

To Serve

  • selection of breads cut into cubes for dipping eg. baguette, rye bread, flavoured breads (herbs, olive etc), focaccia etc.
  • light salad
  • slices of apples and/or pears
  • or see our recipe for Pear Salad

Method

  1. Fondue: Rub the bruised garlic vigorously around the inside of the fondue pot or saucepan.
  2. Pour the wine into the pot or pan and place over a moderate-high heat or over a lit spirit stove. Gradually stir in the gruyere and emmental, mixing well with a wooden spoon until melted and at a strong simmer.
  3. Mix together 1 1/2 tbsp kirsch with the corn flour until smooth. Stir this into the fondue and mix until well incorporated. Reduce the heat to low and stir for 2-3 minutes until the fondue has thickened. Season with the nutmeg, paprika and salt (to taste). Mix in the remaining kirsch. Serve.
  4. To Serve: Serve with a selection of cubed bread to dip in the fondue, accompanied with a light salad, apples and/ or pear slices.