Traditional cheese fondue – Food & Home Magazine

Name: Traditional cheese fondue – Food & Home Magazine
Total time: 30 min
Ingredients: ½ peeled garlic clove (do not crush), to rub; 375ml (1½ cups) dry white wine; 15ml (1 tbsp) cornflour; 30ml (2 tbsp) water; 225g Emmenthal cheese, grated; 225g Gruyere, grated; 15ml (1 tbsp) kirsch liqueur (optional); salt; freshly ground black pepper; 1 French baguette, cut into chunks and toasted in the oven (preheated to 180˚C) until golden and crunchy

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This traditional cheese fondue is reminiscent of travels in Switzerland! If you don’t have a fondue pot, simply make your fondue in a good-looking saucepan.

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Ingredients

½ peeled garlic clove (do not crush), to rub
375ml (1½ cups) dry white wine
15ml (1 tbsp) cornflour
30ml (2 tbsp) water
225g Emmenthal cheese, grated
225g Gruyere, grated
15ml (1 tbsp) kirsch liqueur (optional)
salt
freshly ground black pepper
1 French baguette, cut into chunks and toasted in the oven (preheated to 180˚C) until golden and crunchy