My Basic Fondue

A community recipe by Coby

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.

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 ounces white wine (or cider)
1 teaspoon lemon juice
2 teaspoons cornstarch
4 fluid ounces 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.