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
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.