Emmental & Gruyere Cheese Fondue Ingredients
250g (or approx 1/2 lb) Emmental cheese, grated
250g (or approx 1/2 lb) Gruyere cheese, grated
1+ 1/2 cups dry white wine
1 tablespoon cornstarch/ cornflour
2 teaspoons Kirsch
1 clove garlic, halved lengthways
cubed French bread, for dipping
Emmental & Gruyere Cheese Fondue Directions
Use the cut clove of garlic to rub the insides of a large saucepan/ pot.
Pour dry white wine into the saucepan and simmer it over a medium heat.
In a small bowl, blend the cornstarch / cornflour and the Kirsch.
A little at a time, add in the Gruyere and Emmental cheeses to the saucepan and stir* CONSTANTLY.
DO NOT ALLOW CHEESE AND WINE TO BOIL!!!
When the cheese has just melted, gradually stir in the cornstarch/ cornflour & Kirsch mixture.
Allow fondue to simmer, still constantly stirring, for 5 minutes or until fondue has started to thicken.
Carefully pour the fondue from the saucepan into your fondue pot, with the flame beneath set to medium.
Enjoy your Emmental & Gruyere fondue with cubes of crusty French bread - yum!
* When stirring a cheese fondue, I have found it best to stir in zigzags or figure-8s, rather than circles, so that the cheese doesn't form a ball.