Swiss cheese fondue recipe
4 as an entree
- 1 garlic clove
- 200ml dry white wine (sauvignon blanc or riesling)
- 200g gruyere cheese, grated
- 200g Emmental cheese, grated
- 1 tablespoon cornflour
- 2 tablespoons (30ml) kirsch
- cubes of crusty bread, to serve
Peel the garlic clove, slice in half and rub the inside of a heavy-based pan with garlic, then discard garlic. Place pan over low heat, add wine and bring to the boil.
Add cheeses in small handfuls, stirring constantly. Keep stirring for 8-10 minutes until cheese has melted. Mix cornflour with kirsch, add to cheese mixture and stir until the mixture combines into a smooth creamy mixture.
Transfer to a fondue pot set over a lit flame or rest over another pan of just-boiled water.
Keep stirring at the table to prevent the fondue becoming lumpy or sticking to the pan. If the fondue becomes too thick, thin down with some warmed wine.
Serve with bread for dipping.
- Much complaint from my husband regarding the smell of the Swiss cheeses. All doors and windows open on a balmy 10°C day! It is a little pungent, but the taste is wonderful.
- These cheeses are expensive (and tasty cheese doesn’t give you the flavour or stringy consistency), so I have given amounts for a small portion for you to start with. If it is a huge hit, double the quantities next time.
- Kirsch (clear cherry brandy) is about $30 for a bottle. Being a non-drinker, I decided against spending that much for 2 tablespoons! I used the only other clear liqueur we had (Cointreau), which worked beautifully.
- Try other accompaniments such as steamed potatoes, carrot and celery sticks, pickled vegetables, apple and pear wedges.
- Recipe created by Melissa Hughes for Kidspot.