Swiss Fondue is a melted Swiss cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long-stemmed forks. It is one of Switzerland’s national dishes, and it’s the perfect dish for cheese lovers and winter.
- 1 clove garlic
- 290ml pint white wine
- 1 tsp lemon juice
- 250g Emmental cheese grated
- 250g Gruyère cheese grated
- 1 tsp cornflour
- Cubed crispy bread pieces
- Cut the garlic clove into halves.
- Rub the inside of the fondue pot with the halves of your garlic.
- Add the wine to the pot and heat until boiling.
- Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
- Add the cornflour and keep stirring.
- Add to the cheese mixture and cook gently until the mixture is smooth.
- Using the fondue prongs, dip the bread cubes into the cheese and serve.