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Cheese Fondue Recipe – serves 4



1 Clove garlic cut
¼ pint dry white wine
1 teaspoon lemon juice
600g Gruyere, Comte & Beaufort cheese* grated
1 dessertspoon corn flour
2 tablespoons Kirsch or Vodka
Black pepper – fresh ground
Grated nutmeg to taste
French bread cubes to serve


  1. Rub the inside of the fondue with cut garlic clove.
  2. Pour in wine and lemon juice and heat gently until bubbling.
  3. Add grated cheese stirring constantly until the cheese melts.
  4. Blend the corn flour with Kirsch and add to cheese mixture.
  5. Stirring until the mixture is thick and creamy. Add pepper and nutmeg to taste.
  6. Serve immediately in a fondue pot with crusty bread cubes, fries, salad and cured meats
  7. *Use a mixture of cheeses or a single cheese in the recipe – it will still taste delicious
  8. Other options for cheese to use: Emmenthal/Alpin/Mayfield