Cheese fondue
Serves 4 as a starter
Easy
Total time:
This Swiss fondue uses a blend of gruyère and emmenthal which melts really well. We suggest crudités for dipping like radish and white chicory but if these aren't to your taste almost anything will work as a substitute
Skip to ingredients
- 200g gruyèregrated
- 200g emmenthalgrated
- 175ml white wine
- 1 clove garlicpeeled
- 2 tsp cornflour
- 1 tbsp kirsch
TO SERVE
- 1 small bunch radisheswashed
- 2 carrotspeeled and cut into batons
- 2 white chicoryhearts cut into quarters
- 1 red pepperseeded and cut into strips
- 2 slices soughdoughtoasted and cut into fingers
Nutrition: per serving
- kcal446
- fat31.5g
- carbs4.3g
- fibre0.1g
- protein28.1g
- salt1.4g
Method
step 1
Put the grated cheese, wine and garlic in a bowl balanced over a saucepan full of boiling water to make a bain marie. Continue to heat, stirring occasionally, until the cheese has completely melted into the wine. Season. Stir in the cornflour and kirsch. Remove the bowl from the saucepan, put on the table, or transfer to a warm serving dish, and serve with veg and bread for dipping.
