TRADITIONAL CHEESE FONDUE | Living North

TRADITIONAL CHEESE FONDUE

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Melted Cheese
Serves: 
6-8

1 fat garlic clove, halved

2 teaspoons cornflour

400 ml hoppy lager beer

800 g grated mixture of Swiss or French Alpine cheeses, such as Gruyère or Comté, Vacherin

Fribourgeois, good-quality Emmental and Beaufort – choose two or three cheeses

1–2 teaspoons whisky, to taste

1 large loaf of slightly stale country white bread, cut into cubes

gherkins, pickled silverskin onions and charcuterie, to serve

MADE WITH A MELANGE OF CHEESES, A TRUE SWISS FONDUE IS A MIXTURE OF GRUYÈRE AND VACHERIN FRIBOURGEOIS – A SEMI-HARD CHEESE WITH A LOVELY NUTTY FLAVOUR. TRADITIONALLY, IT IS MELTED WITH WHITE WINE AND GRAPPA OR KIRSCH AND SERVED WITH CHUNKS OF BREAD TO DIP

 

Rub the garlic all over the inside of a fondue pot. Mix the cornflour with a little of the beer to make a smooth paste, then add this and the rest of the beer to the pot.

 

Put over a low heat, add the cheese and stir until it is melted and steaming but not boiling. If it is too thick you can add a little more beer. Add the whisky and then transfer to the fondue stand and light the burner.

 

Dip the slightly stale bread into the melting cheese and eat with lots of pickles and charcuterie.

Published in: October 2019

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