Cheese Fondue

Cook time 15 mins
Servings 4

Ingredients

1 clove of garlic

350ml dry white wine, like a Riesling

15ml Kirsch

250g Gruyere cheese, grated

250g Emmental cheese or Comte cheese, grated

1 tbs. cornflour

Pinch of nutmeg

1 heaped tsp. of Dijon mustard 

Garnish

½ head of cauliflower, blanched

Cut the garlic in half and rub it inside the fondue bowl (le caquelon).

Bring the wine and Kirsch to the boil and boil for 5 minutes. Combine the cheeses with cornflour. Now turn the heat down to a low simmer and add the cheese. Stir over the gentle heat so the cheese melts. To finish add nutmeg and a mustard.

Pour into the fondue bowl and place garnish and crudités on a platter. Serve in the middle of the table.

Crackers and/or bread

Cornichon

Cherry tomatoes

Prosciutto

Cheese Fondue

Method

Cut the garlic in half and rub it inside the fondue bowl (le caquelon).

Bring the wine and Kirsch to the boil; boil for 5 minutes. Combine the cheeses with cornflour. Now turn the heat down to a low simmer and add the cheese/flour combo. Stir over the gentle heat so the cheese melts. To finish, add nutmeg and a tsp of mustard.

Pour into the fondue bowl and place garnish and crudités on a platter and serve.