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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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) |
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).
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