Swiss cheese fondue
Cheese, kirsch and a hint of garlic. How did this ever fall out of fashion? Pick up a fondue set at the charity shop and get stuck in.
Ingredients
- 1 clove garlic, halved
- 290ml/½ pint white wine
- 1 tsp lemon juice
- 225g/8oz emmental cheese grated
- 225g/8oz ³Ò°ù³Ü²âè°ù±ð cheese grated
- 1 tsp cornflour
- 1 tbsp kirsch (optional)
- cubed bread pieces, for dipping
Method
Rub the inside of the fondue pot with the halves of garlic.
Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
Using the fondue prongs, dip the bread cubes into the cheese and serve.
Recipe Tips
³Ò°ù³Ü²âè°ù±ð cheese is made with animal rennet, so is not vegetarian. If you want to make this Swiss cheese fondue both Swiss and vegetarian, you could use all emmental. If you want to swap for a vegetarian alpine cheese from another country, you could look for a vegetarian fontina.