1 garlic clove
300ml dry white wine
300g Gruyere or Appenzeller cheese, coarsely grated
300g Emmental or Jarlsberg cheese, coarsely grated
20 - 50ml Kirsch or Brandy/Cognac (not a sweet liqueur)
1-2 tbsp. of cornflour
White (or black pepper) to taste
How to Cook
1. Rub the Fondue pot (or double handled cast iron pot) with garlic, then add the white wine to the pot and heat slowly on your stove top until close to boiling. Toss the cheeses with the cornflour then gradually add the cheese mix, stirring constantly. Add spices to taste and continue stirring until cheeses have melted. Add the Kirsch liqueur to the Fondue pot and continue to stir the mixture: this will help with the thickening process. The Fondue should have a creamy consistency. Taste and add more spices if desired.
2. Put the Fondue pot in the middle of the table over the flame to keep the liquid lightly bubbling. Each time you dip your bread, give it a quick stir to ensure it doesn’t burn on the bottom of the pot. Turn down the heat if a crust is starting to form at the bottom of the pot.
3. If the mixture is too thick, warm up some of the white wine and add gradually whilst continuing to stir.
When setting your table, provide each guest with the Fondue forks (ideally two colour-coded forks per guest) for dipping, a knife and fork and one plate per person.
Serve good quality, fresh crusty bread, cut up to bite-size cubes, and accompany with pickles if desired.