Entertaining

Easy fondue

Name: Easy fondue recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800g of grated Alpine cheese (use at least a combination of 2 types – see below), room temperature; 1 tsp cornflour; 1 garlic clove, halved; 1 1/2 cups (375ml) dry white wine (dry riesling or gewürztraminer); 1 tbs dry junmai (pure rice) sake (this adds a nice umami kick and is drinkable instead of traditional kirsch); White pepper, to taste; Pinch of nutmeg, plus extra to serve; Juice of 1/2 a lemon, or to taste; Crusty sourdough or baguette cut into cubes, cured meats & pickled vegetables, to serve; 400g La Couronne Marcel Petite Comte cheese (at least 50% as the base cheese – substitute Gruyère); 200g Emmental cheese (stringy); 200g Italian fontina cheese or Section28 fontina (silky – substitute raclette)

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by Ellie and Sam Studd

Jun 05, 2020

Mix and match your favourite cheeses, or enjoy the ones suggested below. You'll need a fondue set for this recipe.

800g of grated Alpine cheese (use at least a combination of 2 types – see below), room temperature
1 tsp cornflour
1 garlic clove, halved
1 1/2 cups (375ml) dry white wine (dry riesling or gewürztraminer)
1 tbs dry junmai (pure rice) sake (this adds a nice umami kick and is drinkable instead of traditional kirsch)
White pepper, to taste
Pinch of nutmeg, plus extra to serve
Juice of 1/2 a lemon, or to taste
Crusty sourdough or baguette cut into cubes, cured meats & pickled vegetables, to serve

Cheese suggestions - available at delis and supermarkets

400g La Couronne Marcel Petite Comte cheese (at least 50% as the base cheese – substitute Gruyère)
200g Emmental cheese (stringy)
200g Italian fontina cheese or Section28 fontina (silky – substitute raclette)

Method

1.

Place grated cheese in a large bowl with cornflour. Toss to combine and set aside.
2.

Rub the cut-side of the garlic down the sides of a large fondue pot or heavy-based saucepan. Place pan over medium-high heat and add wine. Bring to a simmer then reduce heat to medium and gradually add cheese a handful at a time, stirring continuously. Stir until melted then add another handful. Repeat until cheese is melted and combined. The fondue should be smooth and thick. Add sake and lemon juice then gently stir. Season with white pepper and nutmeg.
3.

Transfer to fondue burner or pot to keep warm. Scatter over extra nutmeg and serve with sourdough, cured meats and pickles.