Cheese fondue

This Swiss-style fondue is a great thing to serve when you have friends over.

A fondue pot sits on a kitchen bench, beside a wooden board topped with gherkins, cauliflower pieces, small tomatoes, bread slices and sliced meat. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1 clove garlic
• 350 ml dry white wine, e.g riesling
• 15 ml Kirsch
• 250 g Gruyere cheese, grated
• 250 g Emmental cheese or Comte cheese, grated
• 1 tbsp cornflour
• Pinch of nutmeg
• 1 heaped tsp Dijon mustard

To serve

• ½ head of cauliflower, blanched (or other vegetable pieces)
• Crackers and/or bread
• Cornichon
• Cherry tomatoes
• Prosciutto, salami or ham
  

Instructions

1. Cut the garlic in half and rub it inside the fondue bowl (le caquelon).
2. Bring the wine and Kirsch to the boil in a saucepan and boil for 5 minutes. Combine the cheeses with cornflour. Now turn the heat down to a low simmer and add the cheese. Stir over the gentle heat so the cheese melts. To finish, add nutmeg and mustard.
3. Pour into the fondue bowl and place garnish and crudités on a platter. Serve in the middle of the table.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.