Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

220g Gruyère cheese, grated

220g Emmental cheese, grated

250ml white wine

2tsp lemon juice

1tbsp kirsch (optional)

1tsp cornflour

½ clove garlic

items to dip: small pieces crusty bread, crudites, smoked ham etc

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol? 1. Making fondue is very simple – in theory. First rub the fondue pot with … Continue reading "Cheese Fondue"

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol?

1. Making fondue is very simple – in theory. First rub the fondue pot with a little garlic (or grate a tiny bit into a pan). 

2. Add the wine to a heavy-based pan and warm to simmering point (most of the alcohol evaporates as the wine heats). 

3. Mix lemon juice with cornflour (adding cornflour helps to bind the mixture) and whisk into wine. Slowly add the cheeses and combine until melted and mixed together. 

4. Transfer to a fondue set (or use a warmer/tealight heater) and keep the cheese gently bubbling. The main problem is that the mixture can curdle and separate if the process is rushed, or if the cheese is overheated. 

5. Serve immediately and use skewers/fondue forks to dip small chunks or cubes of bread etc. into the pan.

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