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
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.