The classic Swiss fondue

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Ingredients

  • 200g grated Gruyere
  • 200g grated Swiss (Ementhaler or Vacherin Fribourgeois)
  • 2 to 3 tbsp plain flour
  • 625ml dry white wine
  • 60ml kirsch liqueur
  • Freshly grated nutmeg
  • Day-old bread for dipping, cubbed

Use imperial measurements

Method

How to make The classic Swiss fondue

1) Mix cheeses together in mixing bowl with flour. Place wine in saucepan and bring to a simmer, being careful not to let it come to the boil.

2) Gradually add cheese to wine, adding a handful at a time and stirring constantly until melted. After the last handful has melted, add the kirsch and freshly grated nutmeg, slowly stirring to incorporate. Transfer to fondue pot.

Serve with crusty bread

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