Skip to content

Cheese Fondue

Condiments Sides Starters Soups

Ingredients

  • 250ml dry white wine
  • 200g gruyère, grated
  • 200g emmental, grated 
  • 1 tbsp lemon juice
  • 1 garlic clove 
  • 1 tbsp kirsch
  • 2 tsp cornflour or flour
  • crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve

Method

  1. Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added.
  2. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy.
  3. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture.
  4. Continue to cook over a low heat for a minute more.
  5. Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame.
  6. Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.