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Cheese Fondue with Bread and Accompaniments

Cheese Fondue with Bread and Accompaniments

Prep time: 30 minServes: 6

Pairs with

Swiss tradition demands Swiss wine — or at least a dry, mineral white with acidity that slices through the richness. Sparkling also works brilliantly.

Ingredients

  • 300g gruyère, grated
  • 300g emmentaler, grated
  • 1 garlic clove, halved
  • 300ml dry white wine
  • 1 tbsp cornstarch
  • 2 tbsp kirsch (optional)
  • Nutmeg
  • Black pepper
  • For dipping: sourdough bread cubes, boiled baby potatoes, cornichons, sliced apples, bresaola

Method

  1. 11. Rub the inside of a fondue pot with the garlic.
  2. 22. Pour in the wine and heat until simmering.
  3. 33. Toss the cheese with cornstarch. Add the cheese in handfuls, stirring constantly in figure-eight motions.
  4. 44. Stir in kirsch if using, grate over nutmeg and pepper.
  5. 55. Keep the fondue warm over a low flame. Serve with bread, potatoes, cornichons and apple for dipping.