Bev’s Cheese Fondue

A twist on the classic Swiss fondue made to perfection.

Recipe:

Pour the kirsch into a glass, add the cornflour and stir until fully combined, then set aside. Grate the cheese.

Cut a clove of garlic in half and rub over the inside of the fondue pot. Peel and crush the remaining garlic and add to the pot.

Pour in the white wine and lemon juice. Heat the pot over a medium heat until the liquid is hot, but do not let it boil. Introduce the grated cheese a handful at a time, stirring slowly until all the cheese is melted into the wine.

Add the kirsch/cornflour mixture and stir until the fondue is a smooth sauce then stir in the nutmeg.

Transfer the pot to the fondue stand, and light the burner and enjoy.

Chefs Tip

If you can’t hold of Kirsch Schnapps, then substitute with an alternative white spirit, for example Grappa or Williams. Slowly melt the cheese and don’t let the wine boil.

Menu suggestion

For dippers use crusty bread cut into bite-sized pieces, boiled new potatoes, grilled asparagus, red bell pepper pieces, seedless grapes, silverskin pickled onions, mini pickled gherkins.

A side-dish of charcuterie will also go very well, especially for the meat lovers.

Wine suggestion

Dry white wine, for example Pinot Grigio and afterwards a nice Williams Schnapps to cut through the cheese.