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.