Cheese Fondue
Feb 12, 2024
There's nothing more indulgent than cheese fondue on a cold winter's day. Perfect for the whole family sitting around a fire.
- Servings
- 6
- Course
- Entree
Tags
Ingredients
- 1 cup dry white wine
- 1 tbsp lemon juice
- 2 cups gruyere, grated
- 2 cups Swiss cheese, grated
- 1 tbsp cornstarch
- 1 tbsp kirsch
Serve with
- Christmas ‘leftovers’ such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables
- Bread, cut into cubes
- Dill gherkin pickles
Instructions
-
Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy.
-
Mix the cornstarch with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth.
-
Serve immediately by dipping in Christmas leftovers or other traditional accompaniments like pickles or bread. You can place the fondue back over a low heat if you need to reheat it after serving.