Go Back
Print Recipe

Cheese fondue

You can find second hand fondue sets in most charity shops.
Course: Main Course
Cuisine: Alpine, Austrian, French, Swiss
Keyword: Alpine cheeses, French cheeses, Melty cheese dishes, Winter recipes
Servings: 6

Equipment

  • fondue set

Ingredients

  • 1 clove garlic, cut in half halved
  • 1 bottle white wine, for the fondue and for drinking from Savoie if possible
  • 600 g emmental cheese grated
  • 400 g gruyère cheese grated
  • 1 tsp cornflour
  • 1 tbsp kirsch optional
  • Freshly ground black pepper
  • 1 loaf Stale bread, cut into cubes for dipping
  • 1 jar Silverskin onions
  • 1 jar Cocktail gherkins/cornichons
  • 1 kilo Small potatoes baked on salt

Instructions

  • Rub the inside of the fondue pot with the halves of garlic.
  • Add the wine to the pot and heat until bubbling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
  • Mix the cornflour with the kirsch, otherwise use water. Add it to the cheese mixture and cook gently until the mixture is smooth – don’t let it boil or it will burn.
  • Using the fondue forks, dip the bread cubes into the cheese, twist the fork to maximise the cheese load and transfer it to your mouth.
  • Accompany with the pickles.
  • I would also suggest baking tiny potatoes on a bed of sea salt for half an hour. Lovely dipping material too!
    Suggestion: Serve with a walnut oil dressed green salad