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Per person:

  • 1/3 head of garlic (yes, 1/3 head!)
  • 1 100ml glass of dry white wine (Graves or Chablis)
  • 200g swiss cheese (mix of Gruyere, Comte or Cantal)
  • 1 tsp Kirsch
  • 1 knife point of bicarbonate of soda
  • Plain flour to sprinkle
  • Crusty white baguette to serve
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    Method

    • step 1

      Leave the garlic cloves whole and warm together with the white wine in a large heavy cast iron saucepan or cheese fondue pan. Do not boil.
    • step 2

      Grate the cheese and sprinkle with the flour. Mix it well and add to the pan.
    • step 3

      Stir well until the cheese is melted.
    • step 4

      Mix the kirsch with the bicarbonate of soda and add to the cheese at the end of cooking.
    • step 5

      Serve with crusty baguette sliced into 3cm slices and quartered. Keep the pan on a low heat to ensure the cheese remains melted. Don't drink beer with fondue!
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    Comments, questions and tips (2)

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    Overall rating

    A star rating of 5 out of 5.2 ratings

    domesticgoddess

    A star rating of 5 out of 5.

    The best! Double up recipe for 6

    sheenbean19

    A star rating of 5 out of 5.

    This was top notch. Had it on New Year's Eve and the addition of the bicarb of soda made it taste a lot lighter then it probably is!

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