Cheese fondue is the ultimate sociable winter dish from the French Alps — a shared pot of melted cheese and white wine, into which crusty bread is dipped on long forks. Everyone has their own preferred blend of cheeses, but the principle stays the same.
Ingredients
- 200 g Beaufort, grated
- 200 g Comté, grated
- 200 g Emmental, grated
- 1 clove garlic
- 300 ml dry white wine
- 1 tbsp cornflour
- A splash of kirsch (optional)
- Crusty bread, cubed, to serve
Instructions
- Rub the inside of a fondue pot with the cut garlic clove.
- Warm the white wine gently over low heat.
- Toss the grated cheeses with the cornflour, then add gradually to the warm wine, stirring constantly until melted and smooth.
- Stir in the kirsch if using.
- Keep warm over a low flame at the table, dipping cubes of bread with long forks.
A whisper of nutmeg or a grind of black pepper stirred in at the end adds a lovely finishing touch.
