Meals and Courses

Classic Cheese Fondue

cook 30 mins
  • 1 garlic clove, peeled and halved
  • 200 ml (7 fl oz) dry white wine
  • 2 teaspoons vinegar or lemon juice
  • 1 1/2 tablespoons cornflour
  • 4 tablespoons kirsch, brandy, vodka or dry white wine
  • 750 g (1 1/2 lb) mixture of grated cheese (such as Emmental, Gruyère and mature Cheddar cheese)
  • selection of dippers, such as cubes of crusty bread, raw vegetables (carrot and celery sticks, broccoli and cauliflower florets, halved mushrooms, cherry tomatoes), cooked sausages, pickled onions, cornichons and new potatoes, to serve
  • Rub the cut side of the garlic all over the inside of a saucepan, then discard. Pour in the wine and vinegar or lemon juice and bring to the boil. Meanwhile, stir the cornflour into the kirsch, brandy, vodka or wine until smooth.
  • Reduce the heat slightly so that the wine is simmering gently, then pour the kirsch into the wine in a slow, steady drizzle, stirring constantly for 1–2 minutes until thickened slightly.
  • Now stir in the cheese, a handful at a time, stirring constantly and waiting until the cheese has melted before adding more. Once all of the cheese has been combined and the fondue is smooth and thick, scrape into a warmed fondue dish and place on a lit fondue base following manufacturer's instructions. (Alternatively, transfer the saucepan directly to the table, placing it on a heatproof mat or board. You may need to reheat the pan gently from time to time as the fondue cools and thickens.)
  • Serve the fondue with a selection of dippers.
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