Fondue Masterclass



Today, Yvonne delighted us all with her classic Cheese Fondue. Everyone joined in to grate cheese, cut bread and stir the pot. And then of course, we all enjoyed participating in the dipping (even though I dropped most of mine on the table).

Below is the recipe Yvonne used. It’s extremely simple and very easy to reproduce at home.


Cheese Fondue


600g shredded cheese (50/50 Gruyere and Emmental)

I garlic clove

A third of a bottle of white wine

3 teaspoon of cornflour

3 small glasses kirsch

Ground pepper and nutmeg to taste



Rub a heavy saucepan or fondue pot with the split garlic clove.

Dissolve the cornstarch in the kirsch.

Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.

When the cheese is completely melted, add the kirsch and cornflour mixture, stirring vigourously.

Continue to cook and season to taste with pepper and nutmeg.

Serve over an alcohol lamp or candle plate warmer so the cooking can continue on a low heat.

Now enjoy by dipping in small pieces of bread, meat or vegetables speared on a fondue fork.

Keep stirring with your bread as you dip.


NB. It’s tradition that anyone who loses their bread in the pan must either pay for a round of beer or a bottle of wine, or, alternatively, kiss the person sitting next to them!


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