Classic Cheese Fondue

A warm, communal dish of melted cheese and white wine. Perfect for dipping crusty bread cubes.

• 400 g Gruyère cheese
• 400 g Vacherin or Emmental cheese
• 3 dl dry white wine
• 1 garlic clove
• 1 tsp cornstarch
• Bread cubes for dipping

Method

1. 1
   Rub the fondue pot with garlic.
2. 2
   Add wine and bring to a simmer.
3. 3
   Gradually add grated cheese while stirring.
4. 4
   Whisk cornstarch with a little wine and add to thicken.
5. 5
   Keep warm over a flame and serve with bread.