Traditional Cheese Fondue
Traditional Cheese Fondue paired with Champagne
Serves 4
INGREDIENTS:
1 clove garlic
1 1/2 c dry white wine*
1 tsp lemon juice
2 c grated Emmenthal cheese
2 c grated Gruyere cheese
1 Tbsp cornstarch
3 Tbsp kirsch
white pepper, grated nutmeg and paprika to taste
French bread
Rub garlic glove around the inside of the fondue pot. Pour wine and lemon juice in the fondue pot and heat carefully. Add the cheeses gradually and stir continuously. When cheese is bubbling, add the kirsch, cornflour and spices. Blend together and cook 2-3 minutes. Serve with cubes of French bread.
Recipe adapted from Alison Burt’s Fondue Cookery.
*Dry white wines to cook & drink with – Sauvignon Blanc, Pinot Gris, Savennieres, Alsatian Riesling.
