Ingredients
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200 g Gruyère cheese, grated
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200 g Emmental cheese, grated
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1 clove of garlic
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300 ml dry white wine (e.g. Fendant or another dry white wine)
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1 tsp lemon juice
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1 tbsp cornflour
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2 tbsp kirsch (optional, for added flavour)
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Pepper and freshly grated nutmeg to taste
For dipping:
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Approx. 1 baguette or farmhouse bread, cut into bite-sized cubes
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Small jacket potatoes, apple pieces or vegetables such as broccoli or cauliflower
Directions
Prepare the vegetables and bread: cut the bread and/or vegetables into bite-sized pieces.
Prepare the fondue pot: Peel and halve the garlic clove and rub thoroughly around the inside of the fondue pot (Caquelon). This will give the fondue a subtle garlic flavour.
Mix the cheese and starch: Mix the grated cheeses with the corn starch in a bowl. The starch helps to keep the fondue creamy and prevents the cheese from clumping.
Preparing the fondue: Add the wine and lemon juice to the fondue pot and heat gently over a medium heat, but do not boil. Once the wine is hot, gradually stir in the cheese and cornflour mixture. Continue stirring with a wooden spoon in a figure-of-8 motion until the cheese has completely dissolved and a smooth, creamy mixture has formed.
Add kirsch and seasoning to taste: When the fondue has reached the right consistency, stir in the kirsch (if using) and season with pepper and a pinch of nutmeg.
Serving the fondue: Place the fondue pot on a rechaud (fondue warmer) to keep the fondue warm. Dip the bread cubes and other accompaniments into the melted cheese mixture and enjoy!
Recipe Note
Tip: If you don't have a cheese fondue pot, a cast-iron pot, a ceramic pot or a small cooking pot is suitable for keeping the fondue warm and creamy.
Check the temperature: the fondue should always be simmering gently, but never boiling, otherwise the cheese could curdle.
Schnapps to aid digestion: Traditionally, a small glass of kirsch or white wine is often served with cheese fondue to aid digestion.
Adjust the consistency: If the fondue is too thick, you can add a little white wine. If it is too thin, you can stir some cornflour into cold water and stir it in.
