Fondue recipes

⇐ Cheese, preserves and fermented & pickled products

Basic recipe

1 clove garlic

400g cheese, coarsely grated - 300g plenty for 2 adjust quantities accordingly

8g cornflour

150ml white wine

pinch nutmeg

25ml kirsch (optional)

salt & pepper

to serve

crusty baguette

crudité

lightly steamed vegetables, such as brussels sprouts work surprisingly well.

method

Rub the clove of garlic round the fondue pot. Dip it in salt to help it stick to the surface

Mix the cornflour with approx 30ml of the wine until smoothly blended

Add the grated cheese to the pot, pour in the remaining wine and cornflour mixture.

Place the pot over low heat, stir frequently. Once the cheese begins to melt stir constantly and add the nutmeg and pepper to taste. As it comes to the boil add the kirsch if using.

Serve by putting

Fondu recipes

Name	Cheeses	Wine	Source
Fondue Savoyarde	100% Gruyère or Comté	50% dry white wine	French Regional Cooking - Anne Willan
Fondue Suisse	50% Gruyere 25% Bagnes 25%Vacherin fribourgeois	35% very dry white wine	Classic Cheese Cookery - Peter Graham
Fondue	blend of Gruyere or Emmental with raclette or Appenzell	white wine	The Penguin Companion to Food - Alan Davidson
Fondue Savoyard	44% Beaufort or Comte 44% Emmental 11% Vacherin	dry wihite wine	Floyd on France - Keith Floyd
Swiss Fondue	50% Gruyere 50% Emmental	65% dry white wine	The Good Housekeeping Step-by-step Cookbook
Fondue Savoyarde	Beaufort and mature Beaufort	dry white wine	Larousse Gastronomique
Fondue du Valais	Gruyere or combination Beaufort, Emmental and Comte	dry white wine, e.g. Fendant	Larousse Gastronomique
Michel Roux’s Gruyère & Vacherin Fondue	50% Gruyere 50% Vacherin	40% dry white wine, ideally a Swiss Fendant du Valais (Wallis)	Cheese by Michel Roux
Zwitserse Kaasfondue 45+	Zwitserse harde en halfharde kaas	50% droge witte wijn	Eriks Delicatessen