A classic Swiss recipe. Use flavoured breads like foccacia, olive breads or breadsticks and, for a different flavoured fondue, use other cheeses or a mix of mozzarella, dolcelatte and parmesan.
Ingredients
1 clove garlic, halved
290ml/½ pint white wine
1 tsp lemon juice
225g/8oz emmental cheese grated
225g/8oz gruyère cheese grated
1 tsp cornflour
1 tbsp kirsch (optional)
cubed bread pieces, for dipping
Preparation method
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Rub the inside of the fondue pot with the halves of garlic.
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Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
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If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
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Using the fondue prongs, dip the bread cubes into the cheese and serve.
