• There’s a reason why classic cheese fondue is a signature dish across many countries. It’s incredibly easy to make and absolutely delicious! Our version features alcohol that refreshingly lifts the rich cheesiness of the dish.

    Classic cheese fondue

    Serves: 6 – 8
    Cooking Time: 10 mins

    Ingredients

    • 200g Emmenthal, grated
    • 200g Gruyère, grated
    • 45ml (3 tbsp) cake flour
    • 1 garlic clove, halved
    • 320ml dry white wine
    • pinch of ground nutmeg
    • 25ml (1 tot) kirsch liqueur

    Instructions

    1

    Toss the cheese with the flour.

    2

    Rub the interior of a saucepan with the garlic, then place over medium heat and add the wine. Bring to a slow simmer and gradually mix in the cheese mixture. Stir in the nutmeg.

    3

    Stir over low heat until the cheese has melted and it is smooth and bubbling. Add the kirsch and continue to stir until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot. Continue to stir frequently.

    Notes

    To drink: The higher alcohol content of dry or off-dry sherry cuts through cheesy richness.

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