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Good cheese fondue should be shared around the table and is utterly delicious.
1 clove garlic, halved
350ml dry white wine, such as Sauvignon Blanc
300g Gruyère cheese, grated
300g Emmental cheese, grated
3 tsp cornflour
2-3 tbsp Kirsch
Freshly ground black pepper
1 large baguette, cut into bite-sized cubes
A fondue needs the right cheese. Those mentioned in this recipe are the most popular, but you can use Vacherin or Appenzeller instead of the Emmental. You could also use a French Comté or Beaufort, but don't use Cheddar - it won't give the authentic, stringy texture.
You could try substituting half the cheese with a blue variety, or adding chopped shallots, green peppercorns or diced ham at the same time as the cheese.
It's traditional to dip bread in fondue but you could try lightly blanched broccoli and cauliflower, or crisp celery or chicory.
Try serving a green salad with your fondue. Other nibbles can include cornichons, silverskin pickled onions and cured meats.
The Italian version of fondue is called fonduta. It is made withFontina cheese and egg yolks.
Fondue sets that include a pot, burner and forks are available from John Lewis.
This recipe was first published in February 2004.