Swiss cheese fondue

A classic Swiss recipe. Use flavoured breads like focaccia, olive breads or breadsticks and, for a different flavoured fondue, use other cheeses or a mix of mozzarella, dolcelatte and parmesan.

I have also posted a cheese fondue without wine, just incase there is someone that does not like alcohol, is there any one ?

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves 4

Ingredients

• 1 clove garlic, halved

• 290ml/½ pint white wine

• 1 tsp lemon juice

• 225g/8oz emmental cheese grated

• 225g/8oz gruyère cheese grated

• 1 tsp cornflour

• 1 tbsp kirsch (optional)

• cubed bread pieces, for dipping

Method

1. Rub the inside of the fondue pot with the halves of garlic.

2. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.

3. If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.

4. Using the fondue prongs, dip the bread cubes into the cheese and serve.

This is great for a small dinner party, and if you have one of the old fondue pots (with stand and a place to put candle) at the back of the cupboard pop the fondue into this once its cooked if not then just use a saucepan, you can reheat it on the stove if it goes cold before you have finished, you might need to add a bit more wine.....don't burn the bottom and then just use forks to dip the bread.