Traditional Cheese Fondue

Cook time 20 minutes
Servings 4

Ingredients

1 garlic clove, peeled

500ml dry white wine (chardonnay) (plus 100ml warm on standby in case fondue firms up)

300g Marcel Petite’s Comte, grated

300g L’Etivaz AOC / Swiss Gruyere, grated

300g Appenzeller / Swiss Alpine, grated

15g cornflour

Espelette pepper, dried oregano, salt, black pepper for seasoning

Optional

1 egg yolk

1 truffle (30gm for 4 people)

Accompaniments

Roasted parsnip & dry-aged chorizo (180C for 40 mins and seasoned with sweet paprika)

Cornichons and pickled onions

Sourdough baguette cut into blocks

Grissini wrapped in bresaola (air-dried beef; substitute: prosciutto)

Traditional Cheese Fondue

Method

Combine the grated cheese and add the cornflour and mix well.

Crush the garlic clove and rub the inside of the fondue pot/saucepan and leave the garlic in the bottom of the pot. Turn on the Fondue flame with all the vents open for max. heat (stovetop on medium heat). Add the wine. Once the wine starts to slowly bubble and steam, turn the heat to halfway (stovetop to low), add the cheese a handful at a time and stir constantly in a figure 8 motion, making sure each handful has melted before adding the next. Once all the cheese is added, the mixture should be perfectly smooth and combined. Add seasoning to taste and indulge with the accompaniments, stirring occasionally to keep the fondue from solidifying.

Optional - Once the fondue mixture is almost finished and starting to bubble, pour the egg yolk in and mix well

with a wooden spoon to create a cheesy omelette. Shave the truffle on top and enjoy this

decadent “dessert”.

Troubleshooting: If your fondue mixture becomes too thick or has combined into a new cheese, have

a cup of warm wine on stand by, add a little bit at a time and use a whisk and whisk very quickly to

break down the mixture to the smooth silky fondue again. If the mixture is too wet, turn the fondue

heat down to a minimum and add a teaspoon of cornflour in 20ml of wine and stir well.