Authentic Swiss fondue
(5)
30 min
Cheese fondue for me is not just any meal, but a wonderfully intimate meal with family or friends - cheese fondue is wonderfully filling and helps to reinforce the friendships of all those involved. The rule of thumb for the ratio of cheese to wine is: 200g cheese to 100ml wine.
Lilo
9 people made this
Ingredients
Serves: 4
- 1 clove garlic, peeled
- 300-400ml Vaudois wine (or other Swiss dry white wine)
- 600-800g coarsely grated Gruyere cheese, preferably from 2-3 different stages of maturity
- 1 measure kirsch
- 4 level tablespoon cornflour
- freshly ground black pepper to taste
- grated nutmeg to taste
- baguette, cut into bite-sized cubes
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Rub fondue pot with garlic rub and pour in the wine. Heat the wine slightly and add the cheese. Melt the cheese whilst stirring.
- Stir together cornflour and kirsch and pour into the boiling fondue. Season with pepper and nutmeg to your liking.
- Let boil 2-3 times, then place the pot on the heater on the table. Adjust heat so that the fondue is always simmering.
