Swiss Alps Cheese Fondue

Serves 4 

INGREDIENTS

1 garlic clove, peeled

250g Emmental cheese, grated

250g Swiss Gruyère cheese, grated

300ml white wine

1 tsp cornflour

2 tsp kirsch (optional)

Nutmeg, to grate

To serve

Sourdough bread, cubed

Pickles

METHOD: 

1. Rub the inside of a cheese fondue pot or medium cast-iron casserole with the garlic clove; discard the garlic.

2. Combine the grated Gruyère and Emmental cheese with the wine, cornflour in the fondue pot and cook over a medium heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. 

3. Add the kirsch if using and a generous pinch of grated fresh nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy.

4. Serve at once with cubed bread and pickles.

Watch Clodagh Make this

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