Classic cheese fondue
- Preparation and cooking time
- Serves 4
- 200ml dry white wine
- 1 tbsp lemon juice
- 200g comte or gruyère, grated
- 200g emmental, grated
- 2 tsp cornflour
- 1 tbsp kirsch or schnapps
- 1 garlic clove, halved (optional)
- crusty bread, boiled new potatoes, vegetable crudités and cornichons, to serve
- STEP 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. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
- STEP 2
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. (If you don’t have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) 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.