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My Basic Fondue

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love cheese fondue. If ever it is made in our house, this is the simple recipe I use.

I love cheese fondue. If ever it is made in our house, this is the simple recipe I use.

Ingredients

Serves: 8-10

Metric Cups
  • 1 clove garlic
  • 400 grams gruyere cheese (grated)
  • 200 grams emmental cheese (grated)
  • 300 millilitres white wine (or cider)
  • 1 teaspoon lemon juice
  • 2 teaspoons cornflour
  • 100 millilitres kirsch
  • 1 pinch of black pepper
  • ½ teaspoon nutmeg
  • 150 grams bread (cubed)
  • any vegetables
  • 1 clove garlic
  • 14⅛ ounces gruyere cheese (grated)
  • 7 ounces emmental cheese (grated)
  • 11 fluid ounce white wine (or cider)
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 4 fluid ounce kirsch
  • 1 pinch of black pepper
  • ½ teaspoon nutmeg
  • 5⅓ ounces bread (cubed)
  • any vegetables

Method

My Basic Fondue is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Rub the inside of the fondue pot with the cut clove of garlic.
  • Pour the wine and juice into the pot, and add the grated cheese. Heat gently, stirring occasionally.
  • Mix the kirsch with the cornflour. When the cheese mixture comes to the boil, remove from heat, and quickly stir in the kirsch mixture.
  • Return to heat and add pepper and nutmeg. Continue cooking until it's a lovely smooth consistency. If you feel it's too thin add some extra cheese, if it's too thick a little more wine can be added. Set this at the table on your spirit burner (or whatever you use).
  • Rub the inside of the fondue pot with the cut clove of garlic.
  • Pour the wine and juice into the pot, and add the grated cheese. Heat gently, stirring occasionally.
  • Mix the kirsch with the cornstarch. When the cheese mixture comes to the boil, remove from heat, and quickly stir in the kirsch mixture.
  • Return to heat and add pepper and nutmeg. Continue cooking until it's a lovely smooth consistency. If you feel it's too thin add some extra cheese, if it's too thick a little more wine can be added. Set this at the table on your spirit burner (or whatever you use).
  • Tell us what you think