Cheese Fondue


  • 125ml white wine
  • 450g gruyère, grated
  • 450g cheddar, grated
  • 50ml kirsch
  • 1 heaped tsp cornflour
  • small baguette, torn into chunks, to serve



Heat the wine in a heavy-based pan, then add the cheese, some at a time, and keep mixing. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring till completely smooth.


  • STEP 2


    Serve the bucket in the center of the table on hardboard with the pieces of baguette for dipping.

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