Savoyard cheese fondue recipe | delicious. magazine

Ingredients

• 1 fat garlic clove, halved
• 2 tsp cornflour
• 350ml Savoie white wine, such as crépy or apremont, plus 50ml extra (see Know-how)
• 700g mixture beaufort, abondance and comté cheese, grated
• 1-2 tsp kirsch (optional)
• 1 large stale country loaf, cut into chunks, for dunking
• Cornichons and charcuterie, to serve
• You’ll also need
• Methylated spirit
• Cast iron or stainless steel fondue set (see tips) or 2 litre fondue pan or heavy-based casserole
• Spirit burner and trivet (see tips)
• 6-8 fondue forks (from cook shops)