Cheese fondue

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Cheese fondue

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.

Servings

4

Ingredients

• 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

Method

1. Rub the garlic clove all over the inside of your fondue pot. Discard the garlic.
2. On the stove, not the silly little burner, add the wine and bring it to the boil
3. Turn down the heat and add both of the cheeses a little at a time, stirring, until it's properly mixed
4. Mix the Kirsch into the cornflour and add to the cheese. Cook for 2-3 minutes, stirring, until it has thickened
5. Add freshly ground black pepper to taste
6. Move the pot to the burner on the table
7. Spear the bread on to fondue forks and dip into the cheese
8. Crank up Donna Summer, love to love you, and begin your party!

Serving suggestions

Serve with a bowl of dill pickles and pickled onions

Variations

Serve with crispy jacket potatoes