My Basic Fondue
A community recipe by CobyNot tested or verified by Nigella.com
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Rub the inside of the fondue pot with the cut clove of garlic. Pour the wine and juice into the pot, and add the grated cheese. Heat gently, stirring occasionally. Mix the kirsch with the cornflour. When the cheese mixture comes to the boil, remove from heat, and quickly stir in the kirsch mixture. Return to heat and add pepper and nutmeg. Continue cooking until it's a lovely smooth consistency. If you feel it's too thin add some extra cheese, if it's too thick a little more wine can be added. Set this at the table on your spirit burner (or whatever you use).
Rub the inside of the fondue pot with the cut clove of garlic. Pour the wine and juice into the pot, and add the grated cheese. Heat gently, stirring occasionally. Mix the kirsch with the cornstarch. When the cheese mixture comes to the boil, remove from heat, and quickly stir in the kirsch mixture. Return to heat and add pepper and nutmeg. Continue cooking until it's a lovely smooth consistency. If you feel it's too thin add some extra cheese, if it's too thick a little more wine can be added. Set this at the table on your spirit burner (or whatever you use).
Introduction
I love cheese fondue. If ever it is made in our house, this is the simple recipe I use.
I love cheese fondue. If ever it is made in our house, this is the simple recipe I use.
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Ingredients
Serves: 8-10
Metric
Cups
- 1 clove garlic
- 400 grams Gruyere cheese (grated)
- 200 grams emmental cheese (grated)
- 300 millilitres white wine (or cider)
- 1 teaspoon lemon juice
- 2 teaspoons cornflour
- 100 millilitres kirsch
- 1 pinch of black pepper
- ½ teaspoon nutmeg
- 150 grams bread (cubed)
- any vegetables
- 1 clove garlic
- 14⅛ ounces Gruyere cheese (grated)
- 7 ounces emmental cheese (grated)
- 11 fluid ounces white wine (or cider)
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 4 fluid ounces kirsch
- 1 pinch of black pepper
- ½ teaspoon nutmeg
- 5⅓ ounces bread (cubed)
- any vegetables
Method
My Basic Fondue is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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