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
- Total:
- Serves: 4 persons
Ingredients
- 200g gruyère, grated
- 200g emmenthal, grated
- 175ml white wine
- 1clove garlic, peeled
- 2tsp cornflour
- 1tbsp kirsch
- 1small bunch radishes, washed
- 2carrots, peeled and cut into batons
- 2white chicory, hearts cut into quarters
- 1red pepper, seeded and cut into strips
- 2slices soughdough, toasted and cut into fingers
Instructions
Step 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.