Recipe by Mark Cross
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.
Top Review by 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.
- 1 clove garlic, crushed finely or pureed
- 1⁄4 pint white wine
- 1⁄2 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)
- nutmeg (to season)
Directions See How It's Made
- Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
- Place dish over a gentle heat and warm.
- Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
- Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
- Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
- Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).