Food type: Cheese, Vegetarian


1 clove of garlic

1 tablespoon of lemon juice

2 tablespoons of kirsch (cherry liqueur)

1 teaspoon cornflour

300g Gruyère, grated

300g Emmental, grated

370ml dry white wine

Salt and Pepper to taste


Cut the garlic clove in half and rub around the inside of a fondue pan (or a heavy-based saucepan). Then throw away the garlic then add the wine to the pan and bring to the boil.

Blend the corn flour with the kirsch until the constituency is a smooth paste. Lower the temperature under the fondue pan to low and stir in the cubed cheeses and add the blended corn flour/kirsch mixture. Continue stirring constantly until the cheese has melted and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.

Light your Fondue table burner and set the pan on top. Use the long-handled forks to dip your cubed crusty bread into the fondue.

Stir the fondue occasionally to prevent the cheese from sticking, and enjoy with a glass of Taylors wine.

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