I often get asked for a recipe for a Traditional Swiss Fondue so I thought I would post my favourite one. This is a really classic version and feeds between 4 – 6 people depending on how greedy your friends are. You can substitute in different cheeses and also add in brandy, worcestershire sauce… Whatever takes your fancy!
- 1 garlic clove, halved & peeled
- 200g Le Gruyère AOP, grated
- 200g Comté PDO, grated
- 200g Emmentaler AOP, grated
- 1 cup dry white wine
- 1 tablespoon corn starch
- 1 teaspoon freshly squeezed lemon juice
- 1 1/2 teaspoons kirsch
- Freshly ground pepper & grated nutmeg to season
- Rub the inside of your fondue pot with the garlic clove halves and then discard
- Add the cheeses, wine lemon juice & cornstarch to the pot and cook over a moderate heat, stirring occasionally as the cheeses begin to melt
- Add the kirsch and a generous pinch of pepper and nutmeg
- Continue to cook and stir until the fondue is creamy and smooth
- Don’t overcook as the cheese goes very stringy!
- Serve with freshly cut bread or cubes of fruit and vegetables