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Written by Tania
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Serves 6 - 8
Preparation Time: 30 minutes
Cooking Time: 20 minutes
2 cloves garlic, halved
425ml (15fl oz) dry white wine
Freshly grated nutmeg
Black pepper
200g (7oz) each Cheddar, Emmental
and Gruyere cheese, coarsely grated
4 level teaspoons cornflour
3 tablespoons extra white wine or water
3 tablespoons kirsch, optional
To serve: 2 french loaves, cut into 2.5cm cubes
1. Rub the garlic around the inside of the cooking dish then place them
inside. Pour in the wine and heat until it is warm but not hot. Discard
the garlic, then season the wine to taste with nutmeg and black pepper.
2. Add the cheese to the pan and stir over a moderate heat
until it melts. Increase the heat and keep stirring until the mixture
begins to bubble slightly; the cheese and wine will not be completely
amalgamated.
3. Mix the cornflour with the extra wine or water then stir it into the
cheese mixture and keep stirring until it is smooth, well blended and
bubbling, but still has a thin milky layer of liquid on the top. Stir
in the kirsch and serve the fondue straight away, placing the dish over
a spirit or candle burner to keep it hot.
4. Serve the fondue with the cubes of fresh bread. To eat fondue, each
diner spears a cube of fresh bread (or boiled potato) onto their fork
then dips it into the fondue dish to coat it with the thick, hot
mixture.
In Switzerland, drinking anything cold with fondue, such as chilled
wine or beer, is regarded by the locals as folly. A glass of kirsch or
a cup of tea are recommended as it is firmly believed that very cold
drinks react with the cheese and make it indigestible.
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