Classic Cheese Fondue

Ingredients:

serves 4

• 300g Emmenthal cheese (hazelnut aromatic flavour)
• 500 g Gruyère cheese (sweet, fruity flavour)
• 375ml dry white wine  (flavour and creates smooth consistency) 
• 4 tablespoons Kirschwasser (Cherry Liqueur from liquor store, aids in digestion)
• 1 tablespoon lemon juice (the acidity helps to break down cheese)
• 1 clove garlic(for flavour)
• 1 tablespoon cornflour (helps to bind cheese and liquid together)
• 1 pinch nutmeg (seasoning)
• white pepper  (seasoning, no salt required)
• 2 loaves Crusty French bread Baguettes  (allow to dry out a little as fresh bread tends to be too soft, approx. 1/2 a stick per person)

Direction:

Fuel for the fondue burner (here's a tip: get our raclette grill The Entertainer with hot stone top and you'll never have to worry about fondue fuel again!)

1. Cut bread into bite size cubes each with a bit of crust attached and place in basket/bowl.
2. Peel and cut the garlic clove in half and rub the inside surface of your fondue pot.
3. After removing any rind roughly dice the two cheeses into small pieces approx. 0.5cm cubes.
4. Mix cornflour and Kirschwasser together to form a paste.
5. Heat 3/4 of the wine in your pot on your electric or gas stove until warm but not boiling then add lemon juice and handfuls of the cheese 1/2 cup at a time.
6. Stir constantly over a medium simmer until the ingredients are melted to a smooth liquid. Add the rest of the wine.
7. Add the cornflour/kirschwasser paste to the pot and simmer a further 2 mins.
8. Transfer pot carefully onto fondue burner to keep warm and serve immediately.
9. Serve with bread pieces. While dipping the bread into the mixture make an 8 form with your skewer as you swirl to keep the mixture smooth. Reduce the intensity of the flame as the mixture reduces.