Nothing warms you right through better than a cheese fondue! The classic fondue with Gruyere and Emmental is always a hit at parties and surprisingly easy to make. Add a splash of kirsch for a traditional Swiss finish.
Very yummy, as of course melted cheese is. Separated a bit after about 30 minutes, but that probably means I made too much (I doubled the recipe for 15 people and had a lot of other food). I added a homemade cherry liqueur/kirsch as suggested, but did not really notice the flavour in the final product. Served with cubes of bread and steamed veggies. - 29 Dec 2014
This is a great basic recipe and have used it several times. I omitted the salt and nutmeg. It needs more wine, as it is too thick with just 250ml, so I added about 100ml more. You can eyeball it and add more to taste to get the consistency you want. As always, we added a good glug of kirsch at the table for that extra kick, and also dipped the occasional cube of baguette in kirsch before dipping in the fondue - a Swiss tradition I love! - 02 Mar 2015