Recipe by Chef Michael Williams
Swiss Cheese Fondue
- Prep time 10 mins
- Cook time 5 mins
This is a traditional Swiss recipe for fondue. The high quality cheese offers a wonderful smooth texture and tonnes of flavour. But be warned your house is going to smell au fromage!
- Get your fondue pot lit and preheated with a low flame.
- Add the cornstarch and the kirsch to a small bowl, stir to dissolve and set aside.
- Heat a medium pot on medium heat and add the butter and the shallots. Sauté the shallots without browning for 3 minutes or so. Make sure you stir them frequently.
- Add the wine and turn up the heat to high. Bring the wine to a boil and continue boiling for 2-3 minutes.
- Add the cheese, stirring with a wooden spoon in a figure 8 motion. Figure 8’s keeps the cheese from balling up. Reduce heat to medium and continue stirring figure 8’s until the cheese has melted.
- Give the cornstarch a quick stir (the mixture separates) and then slowly pour about half of the dissolved cornstarch into the cheese. Continue stirring for a couple of minutes while the cornstarch cooks and thickens. After about 3 minutes, check the consistency. If the fondue is too thin, give the cornstarch another stir, then pour in the rest of it while stirring the cheese.
- Stir in a couple pinches of salt, pepper and nutmeg and then pour it into the fondue pot. In case you hadn’t noticed, there is a lot of stirring going on here. Once the cheese is added, you will have to keep stirring until you transfer it to the fondue pot.
- Now it is time to enjoy!
- Fruits and veggies are also great with cheese fondue. Blanched broccoli, cauliflower and zucchini, roasted brussel sprouts or roasted potato. Apples and pears are great dipping fruits too.
- Try experimenting with different clear fruit liqueurs for different flavour.