• Pour the wine into a large saucepan and heat it until simmering.
  • Add the grated cheese a handful at a time giving it a stir occasionally as you go.
  • Add the kirsch and cornflour when the cheese is melted and bubbling.
  • Add the cornflour by sprinkling it evenly over the surface and mixing it immediately to prevent lumps.
  • Serve with lots of crusty bread, boiled potatoes and a fresh green salad on the side.
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TIPS

CHEESE TYPES

Lots of hard cheeses will work in fondue. We used cheddar as it has a really good flavour, plus Gruyère which makes the fondue gooey and stringy.

REHEAT TO REUSE

Once taken off the heat, the fondue will start to thicken and set after 5-10 mins. Simply reheat to loosen the sauce.

Comments, questions and tips (3)

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Patricia White avatar

Patricia White

What is Kirsh, is it a liqueur, do the supermarkets stock it?

livi7591

tip

Typical Swiss way is to rub a couple of garlic cloves on the bottom of the pot before adding the ingredients, and adding a good squeeze of lemon juice to the white wine.

livi7591

Waaay to complicated for nothing. Mix the cornflour into the wine, don't add so much kirsch or that's all you'll taste, and just throw everything in the pot and keep stirring on high heat, none of this one handful at a time rubbish. And don't dip with half a baguette, cut the bread into…

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