Cheese Fondue

Feb 12, 2024

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Servings
6
Course
Entree

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

  1. 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.
  2. 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.
  3. 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.

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