LOCATION: Recipes >> Dips >> Fondue 15
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Fondue 15
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CLASSIC SWISS FONDUE
1 clove garlic, halved
250 ml (8 fl oz) dry white wine
1 teaspoon lemon juice
250g (8 oz / 2 cups) grated Gruyere cheese
250g (8 oz / 2 cups) grated Emmental cheese
1 teaspoon cornflour
1 tablespoon kirsch
pieces of cubed French bread, to serve
Rub the inside of the fondue pot with cut clove of garlic. Pour
in wine and lemon juice and heat gently until bubbling. Reduce the
heat to low, and gradually stir in grated cheeses, then continue
to heat until cheeses melt, stirring frequently. (This stage can
take a looooong time.)
In a small bowl, blend cornflour smoothly with kirsch, then stir
into cheese mixture and continue to cook for 2-3 minutes until
mixture is thick and smooth, stirring frequently. Do not allow
fondue to boil. Serve with the bread.
(Serves 4-6)
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