Cheese fondue

Cheese fondue

  • serves 4 as a starter
  • A little effort

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.

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Ingredients

  • gruyère 200g, grated
  • emmenthal 200g, grated
  • white wine 175ml
  • garlic 1 clove, peeled
  • cornflour 2 tsp
  • kirsch 1 tbsp

to serve

  • radishes 1 small bunch, washed
  • carrots 2, peeled and cut into batons
  • white chicory 2, hearts cut into quarters
  • red pepper 1, seeded and cut into strips
  • soughdough 2 slices, toasted and cut into fingers

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.

Nutritional Information

  • Kcals 446
  • Fat 31.5g
  • Carbs 4.3g
  • Fibre 0.1g
  • Protein 28.1g
  • Salt 1.4g
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