Swiss Fondue

Ingredients

• 400g Gruyère, grated
• 400g Vacherin (or Emmental), grated
• 1 garlic clove, halved
• 300ml dry white wine
• 2 tbsp cornflour
• 30ml kirsch (cherry brandy)
• Pinch nutmeg
• Black pepper
• Crusty bread, cubed
• Cornichons and pickled onions to serve

Instructions

1. Rub the inside of a fondue pot or heavy pan with the cut garlic.
2. Add wine; warm gently.
3. Toss cheese with cornflour.
4. Add cheese to the warm wine in handfuls, stirring constantly in a figure-8.
5. Once melted and smooth, stir in kirsch, nutmeg and pepper.
6. Keep over a low flame at the table.
7. Dip cubes of bread, swirling well.

Serving suggestions

• Eat slowly with friends.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions