- 125ml white wine
- 450g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 450g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 50ml kirsch
Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…
- 1 heaped tsp cornflour
- small baguette, torn into chunks, to serve
Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.