About this recipe:This traditional Swiss fondue is made with Grueyere, Emmental and a good dash of kirsch. In true Swiss style, serve with bread, boiled potatoes and pickles. You can even serve with some dried meats on the side.
225 to 350g (8 to 12 oz) Gruyere cheese, grated
225 to 350g (8 to 12 oz) Emmental cheese, grated
2 to 4 teaspoons plain flour
1/3 to 1/2 dry white wine
1 clove garlic, halved
cubed French bread
boiled new potatoes
cornichons and pickled onions
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Method Prep:10min › Cook:10min › Ready in:20min
Rub ovenproof dish with garlic.
Grate cheeses into a saucepan. Add flour and wine, mixing well, and, if desired, a little lemon juice. Bring rapidly to boil, stirring all the time. When thoroughly melted season with pepper, nutmeg and a dash of kirsch.
Pour into garlic rubbed dish and serve in a heatproof pot set over a warmer. Serve with cubed bread and/or boiled potatoes for dipping.