Ingredients
- 400g Gruyere, grated
- 400g Emmental, grated
- 3tsp cornflour
- 1 garlic glove, halved
- 350ml dry white wine
- small glass kirsch
- bread, for dipping
Instructions
- In a large bowl, mix together the cheese and the cornflour.
- Rub the base of a pan with the garlic then discard. Add the wine to the pan and heat until simmering gently. The trick is to add the cheese gradually, stirring all the time like making risotto. As it melts, add another handful of cheese. Once all the cheese has been incorporated and the mixture has thickened, stir in the kirsch.
- Serve the kirsch cheese fondue with crusty bread to dip.
