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Cheese Fondue

Silky smooth Cheese Fondue using traditional Swiss cheese, local white wine and Kirsch, this incredible supper served with a range of dipping ingredients is Swiss and skiing comfort food at its best.

Serves 2 - 3

Course Dinner, Lunch, Supper
Cuisine Switzerland
Keyword Cheese, fondue, Kirsch, white wine
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 1 clove of garlic
  • 200g Gruyere cheese,
  • 200g Vacherin Fribourgeois or Emmental cheese
  • 150ml dry white wine
  • 1 teaspoon lemon juice
  • ½ tablespoon cornflour
  • 15ml/1 tablespoon Kirsch - or extra wine
  • pinch of nutmeg,
  • freshly ground black pepper

To serve:

  • chunks of bread
  • new potatoes
  • gherkins
  • pickled onions
  • steamed cauliflower
  • dried meats and sausages
  • sliced apple and/or pear
  • panfried mushrooms
  • steamed broccoli

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Grate both cheeses.

  3. Mix the cornflour and Kirsch together until smooth.

  4. Halve the garlic and rub around the caquelon or your saucepan, discard.

  5. Add the cheese, wine and lemon juice and cook slowly on the hob, over a medium to low heat, stirring constantly until the cheese starts to melt.

  6. Add the Kirsch and cornflour mix and continue to cook, stirring, until smooth.

  7. Add the nutmeg and pepper and stir to mix.

  8. Transfer to your fondue stand and serve immediately with:

    - Chunks of bread

    - Cooked new potatoes

    - Sliced apple or pear

    - Pickles

    - Steamed cauliflower and/or broccoli

    - panfried mushrooms

    - cold meats such as salami and slices of sausage

  9. Remember to stir the fondue as you dip. Also, it is important to remember that it should be gently warmed only and not allowed to bubble away.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • grater
  • reamer
  • fondue set
  • saucepans/frying pans to prepare dipping ingredients