Cheese fondue
There's nothing more indulgent than cheese fondue on a cold winter's day. It's perfect for the whole family to share while sitting around a fire, and is a great way to use up leftover cheese during the festive season.
Ingredients
- 200ml/7fl oz dry white wine
- 1 tbsp lemon juice
- 200g/7oz ²µ°ù³Ü²âè°ù±ð, grated
- 200g/7oz emmental, grated
- 1 tbsp cornflour
- 1 tbsp kirsch
To serve
- Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables
- cornichons
- bread, cut into cubes
Method
Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy.
Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth.
Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving.