Ingredients
1 clove garlic
200ml dry white wine
sauvignon blanc or riesling
200g gruyere cheese
grated
200g Emmental cheese
grated
1 tbsp cornflour
2 tbsp kirsch
(30ml)
cubes of crusty bread
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 heavy-based pan
- 1 fondue pot
Instructions
- 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.
Notes
Tip
These cheeses are expensive (and tasty cheese doesnt 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.
Variation
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.
Variation
Try other accompaniments such as steamed potatoes, carrot and celery sticks, pickled vegetables, apple and pear wedges.
