Cheese Fondue
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Feeds 1 - 2 people 
Prep time 5m
Cook time 20m
Description
Because who doesn’t love a cheese fondue...? A whole pot of delicious oozing melted Swiss cheese, to dip your favourite ingredients into. You can mix and match the cheeses, and the dipping ingredients, so get creative! Fondues are a fun and tasty way to share the joy of cheese with loved ones over winter.
NB: if you don't have Kirsch, you can alternatively use a tablespoon of brandy or gin.
- 180ml dry white wine
- 1 tbsp cornstarch
- 1 tbsp Kirsch
- 1/2 lemon
- pinch of grated nutmeg
- 1 garlic clove
- 200g Gruyere or Raclette
- 200g Emmental or another Swiss cheese
- 1/2 Fennel salami
- 1/2 loaf of crusty bread, cubed
- 1 tin cornichons or pickles
- Halve the garlic clove and rub around the outside of the fondue pot, or a cast-iron casserole dish.
- Combine the cheese and wine in the pot and cook over a moderate heat for around five minutes, until the cheese is beginning to melt.
- Mix the corn-starch with the Kirsch and add to the pot to thicken. Then season with a grating of nutmeg and a pinch of black pepper, and the lemon juice, and gently stir until creamy and smooth, this should take around 10 minutes.
- Serve immediately with your dipping ingredients of choice! We chose fennel salami, crusty bread and pickles, but you could also dip new potatoes, different salamis or grapes.
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Ingredients you will need
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Gruyere is a popular cheese, salty and sweet in flavour that varies depending on the maturity of the cheese. It also has nutty and creamy undertones, with a slightly grainy texture. Originating from the town of Gruyeres in Switzerland, the cows feed on alpine pastures, which is what gives the cheese... -
Raclette, +/-1.25kg£34.95This French mountain cheese is traditionally cooked on a raclette machine that heats the cheese, to be drizzled on-top of potatoes, and served with a range of cured meat and cornichons. The washed-rind of the cheese is a brown/orange colour, with a semi hard with a mild flavour, and a slightly ripe...
