Cheese fondue - about this recipe
The classic Alpine après-ski dish. Chunks of crisp French baguettes, dipped in hot cheese with a bowl of pickles. Great for parties - especially Abigail's. Time to find the 70's fondue set that we all have, gathering dust under the stairs.
- 1 white French baguette, cubed
- 1 clove of garlic, peeled and bashed to release the oil
- 350 ml Sauvignon Blanc - dry white wine
- 300g grated Gruyère cheese
- 300g grated Emmental cheese
- 3 teaspoons cornflour
- 3 tablespoons Kirsch
- Freshly ground black pepper
- Rub the garlic clove all over the inside of your fondue pot. Discard the garlic.
- On the stove, not the silly little burner, add the wine and bring it to the boil
- Turn down the heat and add both of the cheeses a little at a time, stirring, until it's properly mixed
- Mix the Kirsch into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
- Add freshly ground black pepper to taste
- Move the pot to the burner on the table
- Spear the bread on to fondue forks and dip into the cheese
- Crank up Donna Summer, love to love you, and begin your party!
Serve with a bowl of dill pickles and pickled onions
Serve with crispy jacket potatoes