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
Collect together your equipment (see Recipe Notes below) and ingredients.
Grate both cheeses.
Mix the cornflour and Kirsch together until smooth.
Halve the garlic and rub around the caquelon or your saucepan, discard.
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.
Add the Kirsch and cornflour mix and continue to cook, stirring, until smooth.
Add the nutmeg and pepper and stir to mix.
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
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.
Equipment: