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Classic cheese fondue recipe
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- Cuisine: French
- Prep Time: 25 min(s)
- Cook Time: 10 min(s)
- Serves 4
Sandra Bernard has had a passion for food and cooking since a young age. In 2005 she left her native country, Switzerland, and moved to Australia.
Rather than opening a restaurant she decided to give cooking lessons, in particular French cooking classes.
In this podcast, she talks about her experience and shares with us the recipe of cheese fondue, a specialty from the Swiss and French Alps.
Ingredients
2 loaves crusty French bread or baguettes (allow to dry out a little, approx. ½ a loaf/baguette per person)1 garlic clove
800g Gruyère cheese (or a cheese with a sweet, fruity flavour)
375ml dry white wine
1 tbsp cornflour
4 tbsp Kirschwasser (cherry liqueur)
White pepper, for seasoning
Preparation
Cut the bread into bite-size cubes, each with a bit of crust attached and place in a basket or bowl.Peel and cut the garlic in half and rub the inside surface of your fondue pot.
Roughly shread the cheese, after removing any rind.
Mix the cornflour and Kirschwasser together to form a paste.
Add the wine and stir continuously over a medium simmer, until the ingredients are a smooth liquid.
Add the cornflour paste to the pot and simmer a further 2 minutes.
Transfer the pot carefully onto a fondue burner to keep warm and serve immediately.
Serve with the bread pieces. While dipping the bread into the mixture, make an 8 formation with your skewer as you swirl, to keep the mixture smooth. Reduce the intensity of the flame as the mixture reduces.
If you enjoyed this Classic cheese fondue recipe then browse more French recipes, appetiser recipes, cheese and dairy recipes and our most popular hainanese chicken rice recipe.
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