About this recipe:You can make fondue with all sorts of cheese, but I think Gruyère is the best. This fondue recipe is a classic, and full of flavour. A lovely recipe if you're having a dinner party on a cold winter's night!
small knob of butter
1 clove garlic, finely chopped
250ml Kirsch (cherry brandy)
300ml dry white wine
1 teaspoon lemon juice
600g grated Gruyere cheese
1 heaped teaspoon cornflour
freshly ground white pepper
1 large baguette, diced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Ready in:5min
Melt the butter in the fondue pot on the cooker and fry the garlic in it a little (the garlic should not be allowed to get brown!).
Add wine and Kirsch and bring to a boil. Add lemon juice.
Mix the grated Gruyere with the cornflour and add to the fondue pot. Melt completely, stirring constantly. Season with nutmeg and pepper.
As soon as the fondue boils, reduce the temperature and leave to simmer. It must always be simmering otherwise it'll get stringy.
Place on the fondue heater, serve with the diced baguette and let the feast begin!