Cheese Fondue
Drogo
1 - 2
5 minutes
20 minutes
Because who doesn’t love a cheese fondue...? A whole pot of delicious oozing melted Swiss cheese, to dip your favourite ingredients into. You can mix and match the cheeses, and the dipping ingredients, so get creative! Fondues are a fun and tasty way to share the joy of cheese with loved ones over winter.
NB: if you don't have Kirsch, you can alternatively use a tablespoon of brandy or gin.
Ingredients
- 180ml dry white wine
- 1 tbsp cornstarch
- 1 tbsp Kirsch
1/2 lemon
- pinch of grated nutmeg
- 1 garlic clove
200g Gruyere or Raclette
- 200g Emmental or another Swiss cheese
1/2 Fennel salami
- 1/2 loaf of crusty bread, cubed
1 tin cornichons or pickles
Directions
Step 1, Halve the garlic clove and rub around the outside of the fondue pot, or a cast-iron casserole dish.
Step 2, Combine the cheese and wine in the pot and cook over a moderate heat for around five minutes, until the cheese is beginning to melt.
Step 3, Mix the corn-starch with the Kirsch and add to the pot to thicken. Then season with a grating of nutmeg and a pinch of black pepper, and the lemon juice, and gently stir until creamy and smooth, this should take around 10 minutes.
Step 4, Serve immediately with your dipping ingredients of choice! We chose fennel salami, crusty bread and pickles, but you could also dip new potatoes, different salamis or grapes.
Ingredients you'll need
