Fondue Night — The Classic Alpine Recipe

There are evenings that call for something truly indulgent, and a proper cheese fondue is hard to beat. Melted Gruyère and Emmental swirled with dry white wine and a touch of garlic, kept bubbling and glossy in a warm pot at the centre of the table — this is communal eating at its most joyful. We walk you through the classic Alpine method, the cheeses that work best and everything you need to make fondue night one to remember.

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  • DIFFICULTY: Medium
  • 30 MINS

Ingredients

Serves: 4
Ingredients:
  • 300g Gruyère, grated
  • 200g Emmental, grated
  • 250ml dry white wine (Pinot Gris or Sauvignon Blanc)
  • 1 clove garlic, halved
  • 1 tbsp cornflour
  • 1 tbsp kirsch or apple brandy (optional)
  • Fresh and dried figs
  • White pepper
for dipping::
  • Crusty bread, cubed
  • Baby potatoes, boiled
  • Cornichons
  • Apple slices
  • Blanched broccoli or cauliflower

Method

Rub the inside of a heavy-based saucepan or fondue pot thoroughly with the cut garlic clove. Discard the garlic.

Pour the wine into the pot and warm over medium heat until just simmering. Do not boil.

Toss the grated cheeses with the cornflour. Add the cheese to the wine a handful at a time, stirring continuously in a figure-of-eight motion and waiting for each addition to fully melt before adding the next.

Once all the cheese is incorporated and the fondue is smooth and glossy, stir in the kirsch if using. Season with nutmeg and white pepper.

Transfer to a fondue burner to keep warm at the table. Serve immediately with all the dipping items arranged alongside.

Tip: If the fondue becomes too thick, add a small splash of warm white wine and stir vigorously. If it separates, add a little more cornflour mixed with wine and stir over low heat.

 

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