• Pour the wine into a large saucepan and heat it until simmering.
  • Add the grated cheese a handful at a time giving it a stir occasionally as you go.
  • Add the kirsch and cornflour when the cheese is melted and bubbling.
  • Add the cornflour by sprinkling it evenly over the surface and mixing it immediately to prevent lumps.
  • Serve with lots of crusty bread, boiled potatoes and a fresh green salad on the side.
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TIPS

CHEESE TYPES

Lots of hard cheeses will work in fondue. We used cheddar as it has a really good flavour, plus Gruyère which makes the fondue gooey and stringy.

REHEAT TO REUSE

Once taken off the heat, the fondue will start to thicken and set after 5-10 mins. Simply reheat to loosen the sauce.

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