Classic Swiss Cheese Fondue
Rub halves of garlic around the inside of the fondue pot.
Add the white wine and lemon juice to the pot and heat until boiling.
Lower the heat and gradually stir in the grated cheeses until they're completely melted, stirring all the time.
Blend the Kirsch with the cornflour and add to the cheese mixture. Cook gently until the mixture is smooth making sure not to let it boil or it will burn.
Using the fondue forks, dip the bread cubes into the cheese and serve!
1 clove garlic, halved
290ml/½ pint white wine
1 tsp lemon juice
225g/8oz Emmental/ Raclette cheese (grated)
225g/8oz Gruyère cheese (grated)
1 tsp cornflour
1 tbsp Kirsch
Cubed bread pieces, for dipping
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The Big Cheese
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