Cheese fondue with Champagne

    30 min

    A perfectly posh dish for a special occasion like New Year or Christmas. Feel free to use different cheeses to achieve a desired taste.

    7 people made this

    Serves: 8 

    • 500ml dry Champagne
    • 1 tablespoon cornflour
    • 2 garlic cloves, peeled and halved
    • 500g Gruyere cheese, coarsely grated
    • 500g Appenzell cheese, coarsely grated
    • 40ml cognac
    • 1/4 teaspoon bicarbonate of soda
    • lemon juice, to taste
    • salt, to taste
    • 1 pinch ground nutmeg
    • day-old baguette, diced

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Whisk together 2 tablespoons Champagne and cornflour then set aside.
    2. Rub the inside of a fondue pan with garlic cloves and place the cloves in the pan. Pour in the remaining Champagne and bring to the boil. Whisk in the cornstarch mixture. Remove garlic cloves, turn heat to low and gradually add the cheese, stirring constantly. Stir for about 10 minutes, until cheese has melted.
    3. In a small bowl stir together cognac and bicarb, and pour into the cheese. Continue stirring, add a little bit of lemon juice, salt and nutmeg.
    4. Set fondue pan over a warmer and serve with baguette.

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