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.
1 person made this
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.