Fondue

6 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
For all those cheese fanatics - here's a cheesy barrel of deliciousness to indulge in.

By Food24 May 17 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

250 g emmental cheese — grated
250 g gruyère cheese — grated
300 ml wine — white
1 Tbs cherry liqueur
1 cloves garlic — cloves, halved
1 tsp lemon juice
1 tsp cornflour — maizena
fondue set
Tap for ingredients
Tap for ingredients

Method:

Rub the inside of the fondue pot with the garlic before pouring in the wine and the lemon juice and heating up the pot until it boils.

Turn down the heat and gradually stir in the cheeses until they melt – stir continuously.

Should you decide to use the kirsch, blend it with the Maizena – if not, blend it with a little cold water and add it to the cheese mixture until it is smooth but don’t let it boil because it will burn.

Serve with the bread – you could also use baby potatoes if you like.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.