Cheese fondue

This Swiss cheese fondue uses a blend of gruyère and emmenthal which melts really well. Read our tips for making the perfect fondue, along with serving suggestions

Ingredients

• 200 g gruyère, grated
• 200 g emmenthal, grated
• 175 ml white wine
• 1 clove garlic, peeled
• 2 tsp cornflour
• 1 tbsp kirsch
• 1 small bunch radishes, washed
• 2 carrots, peeled and cut into batons
• 2 white chicory, hearts cut into quarters
• 1 red pepper, seeded and cut into strips
• 2 slices soughdough, toasted and cut into fingers

Steps

1. Put the grated cheese, wine and garlic in a bowl balanced over a saucepan full of boiling water to make a bain marie. Continue to heat, stirring occasionally, until the cheese has completely melted into the wine. Season. Stir in the cornflour and kirsch. Remove the bowl from the saucepan, put on the table, or transfer to a warm serving dish, and serve with veg and bread for dipping.