Authentic Swiss Fondue

Mark Cross's Note:

A few years ago, while travelling through Freiburg in Switzerland, I tasted the best cheese fondue that I had ever had or have since. Unlike most of the uninspiring fondues that I had sampled before, this was a delightful blend of subtle flavours that complimented each other perfectly. I have prepared this dish a dozen or so times now to family and friends and it has never let me down.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 clove garlic , crushed finely or pureed
• ¼ pint white wine
• ½ lemon, juice of
• 150 g emmenthaler cheese (grated or thinly sliced)
• 150 g gruyere cheese (grated or thinly sliced)
• 2 teaspoons cornflour
• 2 -3 tablespoons kirsch (just enough to make the cornflour into a paste)
• pepper
• nutmeg (to season)

Directions:

1. Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
2. Place dish over a gentle heat and warm.
3. Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
4. Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
5. Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
6. Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).

Reviews

[Elizabeth Fullerton]

This fondue was pretty good, but the wine taste was too overpowering. My husband and I both loved it except for the overpowering wine flavor. Next time, I might use Chardonnay instead of Riesling wine. Or I may try 1/2 wine and 1/2 chicken broth. I'm not giving up on the recipe. I'm just going to have to tweak it to suit our tastes a bit. I will say this: it is a very easy recipe to follow.