Cheese Fondue
Freyja requested cheese fondue on day. I'm not sure where she heard about it, but it sounded like a fun idea. I was intimidated, as I've never made it before and it seemed a bit culturally foreign to me. I read a bunch of recipes and they where all pretty similar, so I agregated them and made this. It worked out really well. The gruyere comes in 175g blocks - otherwise I would have used 200g, but you just need 400g total grated cheese.
Ingredients
- 175g gruyere
- 225g emmental
- 200ml dry white wine
- 2tsp cornflour
- 1 tblsp kirsch or schnapps
- 1 garlic clove, halved
- 1 tblsp lemon juice
- carrots cut into dipable batons
- cubed crusty bread, toasted
- boiled new potatoes (the tiny ones)
- cornichons
- radishes
- radicchio
Method
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Pour the wine and lemon juice into a heavy-based pan over a medium-low heat, with the garlic clove and warm until steaming.
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Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 minutes until everything is fully melted, smooth and creamy.
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Remove the garlic clove from the mixture. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
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Pour the cheese mixture into the serving pot and immediately place it over the flame. Serve immediately with all the dippers. You can place the fondue back over a low heat if you need to reheat it after serving.
Tags
- Recipe
- Easy
- Dinner
- Meat-free
- Party
- Starter
- Vegetarian