CHEESE FONDUE

Fondue never goes out of style. Originating in Switzerland this melting pot of delicious cheese is so much fun as the weather cools and great for entertaining. We have mixed some quality cheeses in the mix to elevate.

What you’ll Need: 🗒️ ⠀

1 garlic clove, whole

250ml dry white wine

350g Emmental, cubed

400g Comté, cubed

300g L’Artisan Mountain Man, rind removed and cubed

2tsp kirsch, optional

bread, to serve & dip

METHOD

Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.

Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.

Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.

2 thoughts on “CHEESE FONDUE

  1. This is such a wonderful recipe! And I am just 13 but I have learnt so much from your blog! It is so great and I am so happy that I found it.. I have a baking blog of my own and I would love if you check it out. Maybe we can follow each other to receive updates! And I wanted to say that the pictures are so yummy looking😋😋

    Like

  2. Pingback: Cheese Recipe Collection | A FOOD REVOLUTION

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