Swiss Gruyère Cheese Fondue

Ingredients

300 gm Swiss Gruyère Cheese

250 gm Emmental Cheese

1 Clove Garlic

250 ml Dry White Wine

¼ tsp Ground Nutmeg

¼ tsp Ground White Pepper

1 tbls Cornflour

1 tbls Kirsch

Cooking Method

Grate the Swiss Gruyère cheese and the Emmental.

In a small bowl mix together the kirsch and cornflour.

Peel the garlic clove, cut in half and rub around the inside of a fondue pot. Add the white wine, nutmeg and white pepper, bring to the boil, reduce heat to low. Gradually add the grated cheese, stirring constantly with a wooden spoon. Once the cheese has completely melted stir in the cornflour mixture and allow to thicken.

Remove from the heat and place over the fondue burner to keep warm and serve with sourdough bread that has been cut into cubes. Dip the cubes of bread into the cheese fondue with fondue forks or skewers.

Cook’s Tip

If Kirsch is not available use water to dissolve the cornflour.