Cheese Fondue
Cheese Fondue | Recipe
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Cheese Fondue | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 1 tsp
    Garlic Pepper
     Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
    Discover more products
    Garlic Pepper
  • 1 clove
    garlic
  • 400 g
    Gruyère cheese, coarsely grated
  • 400 g
    Emmental cheese, coarsely grated
  • 1 tbsp
    cornflour
  • 300 ml
    dry white wine
  • 1 tbsp
    lemon juice
  • 2 tbsp
    kirsch or brandy (optional)

  • Optional::

  • baguette or bread
  • boiled new potatoes
  • gherkins, cherry tomatoes
  • blanched vegetables, such as broccoli, peppers or carrots
1
Peel the garlic clove, then cut it in half. Rub the inside of the fondue pot thoroughly with the garlic halves to let the flavour infuse into the pot.
2
In a large bowl, combine the grated Gruyère and Emmental cheeses. Add the cornflour and mix until the cheese is evenly coated.
3
Pour the white wine and lemon juice into the fondue pot. Place over medium heat and bring to a gentle simmer.
4
Gradually add the cheese mixture to the pot, stirring constantly. Ensure each portion is fully melted before adding more, creating a smooth consistency.
5
Once the cheese is melted and creamy, stir in the kirsch or brandy if using. Season with the Garlic Pepper and stir until fully combined.
6
Place the fondue pot over a fondue warmer to keep it at a low heat, ensuring the cheese stays warm and liquid. Serve with the side dishes of your choice, such as cubes of bread or baguette, new potatoes or blanched vegetables.

Nutritional information: (Per person)

Calories
883 kcal

Carbohydrates
3.9 g

Protein
56 g

Fat
64 g

Method
1
Peel the garlic clove, then cut it in half. Rub the inside of the fondue pot thoroughly with the garlic halves to let the flavour infuse into the pot.
2
In a large bowl, combine the grated Gruyère and Emmental cheeses. Add the cornflour and mix until the cheese is evenly coated.
3
Pour the white wine and lemon juice into the fondue pot. Place over medium heat and bring to a gentle simmer.
4
Gradually add the cheese mixture to the pot, stirring constantly. Ensure each portion is fully melted before adding more, creating a smooth consistency.
5
Once the cheese is melted and creamy, stir in the kirsch or brandy if using. Season with the Garlic Pepper and stir until fully combined.
6
Place the fondue pot over a fondue warmer to keep it at a low heat, ensuring the cheese stays warm and liquid. Serve with the side dishes of your choice, such as cubes of bread or baguette, new potatoes or blanched vegetables.

Nutritional information: (Per person)

Calories
883 kcal

Carbohydrates
3.9 g

Protein
56 g

Fat
64 g

Cheese fondue 

Enjoy this classic cheese fondue with a touch of our spicy Garlic Pepper seasoning, perfect for a cosy gathering with family or friends. Dip bread, potatoes and vegetables into the rich, creamy cheese and savour the ultimate comfort food! Just don’t drop your fork into the fondue … Fondue etiquette requires a lady to kiss every man around the table, or a man to buy a round of drinks! 

 

 

Tips for the best cheese fondue

Use the best-quality cheese you can find! Gruyère and Emmental are traditional favourites in Switzerland, but Gouda and Cheddar would also work well. 

The cornflour might seem like extra work, but don’t skip it! It makes your finished fondue silky smooth and allows everything to melt together beautifully.

The addition of kirsch or brandy is optional, but it adds a delicious depth of flavour along with the white wine. If you’d prefer to make cheese fondue without alcohol, we suggest using the same amount of stock (veggie or chicken). 

 

 

More cheesy recipes

Cheese fondue is at the top of our list of comfort foods, as well as being the perfect dinner party meal. Another European dinner party classic is raclette, where you cook your own mini pans of food, all smothered in gooey cheese, until golden and bubbling. Head over to our blog post for all the tips and tricks you need to make your raclette evening run smoothly.

Ingredients

Persons
  • 1 tsp
    Garlic Pepper
     Gives every dish the right amount of spice £3.99 £53.20/kg incl. 0% tax, excl. shipping
    Discover more products
    Garlic Pepper
  • 1 clove
    garlic
  • 400 g
    Gruyère cheese, coarsely grated
  • 400 g
    Emmental cheese, coarsely grated
  • 1 tbsp
    cornflour
  • 300 ml
    dry white wine
  • 1 tbsp
    lemon juice
  • 2 tbsp
    kirsch or brandy (optional)

  • Optional::

  • baguette or bread
  • boiled new potatoes
  • gherkins, cherry tomatoes
  • blanched vegetables, such as broccoli, peppers or carrots

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