Apr 21, 2017
The Art of Fondue
One of the greatest cheese dishes in the world, the secret to this simple dish is in a few key details.
In the 1960s and 70s a fondue frenzy swept the nation, with hot cheese dinner parties de rigueur.
These days fondue recipes are lighter and made with the finest ingredients.
The earliest known recipe for cheese fondue can be traced back to the late 1600s. With a few alterations since then, this recipe is a modern version of the Swiss tradition.
Your cheese should be smooth and creamy, not thick and stodgy and getting the right consistency comes down to the use of cornflour and white wine.
- 900g Swiss cheese coarsely grated (Gruyère & Emmental)
- 2 garlic cloves
- 1 ½ tablespoons cornflour
- 2 tablespoons brandy or sherry
- 2 cups fruity white wine, such as Riesling
- 1 tablespoon lemon juice
- 1 pinch ground cloves
- ¼ teaspoon of mustard powder
- Boiled and halved chat potatoes
- Crusty sourdough bread
- Prosciutto thinly sliced
- Salami thinly sliced
- Blanched broccoli and cauliflower
- Cubed apple/pear
- Slice the garlic cloves in half and rub the cut surface over the base and sides of the fondue pot.
- On a bowl mix the grated cheeses with the cornflour.
- Combine the wine and lemon juice in a heavy-based saucepan and bring to a simmer.
- Reduce the heat slightly and add the cheese, a handful at a time, whisking constantly until cheese melts and is smooth.
- Add the sherry, cloves and mustard powder continuing to whisk until combined and the mixture is thickened.
- Transfer to a fondue pot and serve with your choice of accompaniments.