An original swiss fondue, that can be cooked and served in the same pan. It is great for those who do not enjoy cooking and looks amazing served at the table.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 1kg cheese, a selection of at least 3 (100- 150g per person) e.g. Gruyère, Emmental, Comte, Raclette, Jarlsberg
- 1 garlic clove
- 4 tablespoons Kirsch
- 3 tablespoons cornflour
- 450ml dry white wine
- 1 tablespoon lemon juice
- ¼ teaspoon Nutmeg, grated
- ¼ teaspoon Cayenne pepper, ground
- ¼ teaspoon Sweet Paprika powder
- 1 crusty farm bread or baguette
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Method
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1Remove the rind from the cheese and dice finely.
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2Peel the garlic clove, cut it in half and rub it across the inside of the saucepan. Then mix the Kirsch with the cornflour.
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3Put the cheese in the saucepan and pour both the white wine and lemon juice over it.
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4Melt the cheese over a low heat, making sure to stir continuously to prevent the cheese from burning. This will take around 30 minutes.
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5When the cheese begins to fully melt, stir vigorously until a creamy mass is formed. Then add the cornflour dissolved in Kirsch.
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6Increase the heat to medium and bring the cheese fondue to the boil while continuously stirring. Season with nutmeg, cayenne pepper and paprika.
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7Cut the bread into large squares.
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8Light a burner of your choosing on the Rechaud and place the saucepan with the cheese fondue on top. Serve immediately.
Serve alongside mixed pickles, a green salad with vinaigrette, cured meats or ham and potatoes.
