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.

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6 Portions

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Prep: 5 minutes
Cook: 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

Fondue: Rub the bruised garlic vigorously around the inside of the fondue pot or saucepan.
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.
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.
To Serve: Serve with a selection of cubed bread to dip in the fondue, accompanied with a light salad, apples and/ or pear slices.