April 02, 2019


Gruyere cheese - 350 gms
Emmental cheese - 350 gms
Garlic clove - 1
Corn flour - 2 tsp
Kirsch- 2 tbsp
Dry white wine - 425 ml
Lemon juice - 2 tsp
Pinch of white pepper
Pinch of grated nutmeg
Large loaf of crusty French bread - 1 (Cut into 1" cubes for dipping)


  • Cut the garlic clove in half and use it to rub round the inside of the fondue pot. 
  • Grate the cheeses coarsely.Blend corn flour with the kirsch until smooth; reserve.
  • Over high heat on the kitchen hob, heat the wine and the lemon juice in the pot until just boiling, then turn the heat to low and stir in the cheese very slowly with a wooden spoon.
  • Add the kirsch mixture, pepper and nutmeg, stirring constantly until thick.
  • The cheese mixture should be smooth; stir ina little more warmed wine if necessary.
  • Transfer the pot to a spirit stove or electric hot plate at the table and keep it simmering; do not allow it to boil.
  • Now dip the pieces of French bread into the bubbling cheese, using long handed fondue forks. Remember to stir the pot frequently during the serving. 

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