Cheese Fondue

Fondue

10 oz/280 grams Emmenthal Cheese
10 oz/280 grams Gruyère cheese
1 clove garlic, peeled
16 fl oz/500 mls dry white wine
2 teaspoons lemon juice
1 heaped teaspoon cornstarch/potato flour
2 fl oz/60 mls Kirsch

Cut the cheese into small cubes.

Rub the garlic clove inside your serving dish and inside a small saucepan.

Pour wine and lemon juice into the saucepan and heat gently, until it just starts to bubble.

Add the cheese, a handful at a time, stirring constantly.

Mix the kirsch with the potato flour/cornstarch.

Bring the cheese mix to near boiling point and add the kirsch mixture.

Whisk constantly in a figure 8 until smooth and creamy.

Pour this into your serving dish and place over a burner to keep warm.

Serve with cubes of French bread.



Dunk and enjoy!