Gruyère is essential for classic Swiss fondue. It's usually combined with Emmenthal and Appenzeller, though can be mixed with other cheeses, including Tilsit and Vacherin. Serve air-dried beef, smoked sausage and pickles alongside.
1 clove garlic, halved
¾ cup dry, fruity white wine
1.5 pounds Swiss cheeses (equal parts Gruyere, Emmenthal, Appenzeller), grated
1-2 tablespoons cornstarch
sea salt and freshly ground black pepper
cubes of crusty bread for dipping
Rub the inside of a fondue pot with the cut garlic cloves and add the wine. Bring to a boil over medium heat.
In a bowl, combine the shredded cheeses and toss with the cornstarch.
Add the cheese to the simmering wine, a handful at a time, stirring until melted. Season with salt, pepper and a light grating of nutmeg. Keep the mixture warm and serve bread cubes for dipping. Serves four.
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