Its still lovely and cool. I dug out my fondue set on Saturday and we had Cheese Fondue for dinner. I realized I’ve never used it and I’ve had it for at least 15 years…
Swiss cheese fondue
A classic Swiss recipe. Use flavoured breads like foccacia, olive breads or breadsticks and, for a different flavoured fondue, use other cheeses or a mix of mozzarella, dolcelatte and parmesan.
1 clove garlic, halved
290ml/½ pint white wine
1 tsp lemon juice
225g/8oz emmental cheese grated
225g/8oz gruyère cheese grated
1 tsp cornflour
1 tbsp kirsch (optional)
cubed bread pieces, for dipping
Rub the inside of the fondue pot with the halves of garlic.
Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth – don’t let it boil or it will burn.
Using the fondue prongs, dip the bread cubes into the cheese and serve.
A Baguette from the JW Marriott, Juhu, Lavash from Moshe’s Cafe, Juhu and the Emmantel and Gruyere from Godrej Nature’s Basket, Juhu. I had some white wine in the fridge and didn’t bother with the Kirsch.