Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1 garlic clove
- 400g/14oz aged gruyère cheese, grated
- 200g/7oz emmental cheese, grated
- splash kirsch
- 1 tbsp cornflour
- 220ml/8fl oz white wine
- 1 tsp lemon juice
- pinch freshly grated nutmeg
- pinch black pepper
To serve
- charcuterie selection
- boiled potatoes
- 1 small jar baby gherkins
- 4 slices sourdough, toasted and fried
Method
-
Rub the dry fondue pot with the garlic clove.
-
Mix the two cheeses in a bowl. In a separate bowl or jug, combine the kirsch and cornflour.
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Add the wine to the fondue pot and warm over a medium heat. Once hot, add the cheeses and heat everything together, stirring for 5 minutes or so, until the cheese has melted. Now stir in the cornflour mixture.
-
Season with freshly ground black pepper, lemon juice and grated nutmeg. Stir together, allow to bubble for a few minutes and then it’s good to go.
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Serve with a charcuterie selection, boiled potatoes and gherkins along with toasted and fried bread for dipping.
