Easy cheese fondue
Photo by Tam West
|150 g||Gruyere cheese, grated|
|200 g||Emmental cheese, grated|
|1 Tbsp||Cornflour, mixed with a little water|
|150 ml||White wine|
|2 tsp||Lemon juice|
|1 loaf||Crusty bread, as much as required, cut into cubes|
|2 servings||Baby potatoes, boiled and sliced in half|
|1||Fennel bulb, sliced|
|1||Pear, in slices|
|2 servings||Cauliflower, florets only, blanched|
|2 servings||Pickles, such as cornichons, baby onions and caper berries|
- Peel the garlic and crush slightly with a knife. Add to a heatproof ceramic dish (preferably with a handle) with the cheese, cornflour mix, wine and lemon juice.
- Set the ceramic dish over a saucepan of boiling water — water shouldn’t touch the bottom of the dish.
- Heat, stirring in a figure eight pattern until a smooth consistency is formed and the fondue is hot, but not boiling.
- Set it on the table as is. The boiling water in the pot should keep the fondue hot enough but you can have a jug of boiling water on standby to replenish if it gets cool.
- Serve with bread, potatoes, fennel, pear, cauliflower and pickles.