Cheese Fondue

Name: Cheese Fondue
Cuisine: Australian
Ingredients: ⅖ cup (100 mL/3½ fl oz) kirsch; ½ cup (125 mL/4 fl oz) crème fraîche; good pinch of cayenne pepper; ½ teaspoon black pepper; 1 bay leaf; 2 thyme sprigs; ½ chopped onion; 155 mL (5 fl oz) white wine; 1 garlic clove, crushed; 405 g (13 oz) each Gruyère, Emmental and washed rind (Vacherin Mont d’Or) cheese; 405 g (13 oz) each Gruyère, Emmental and washed rind (Vacherin Mont d’Or) cheese; 405 g (13 oz) each Gruyère, Emmental and washed rind (Vacherin Mont d’Or) cheese; 3 French bread sticks

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

I am predicting the return of the fondue, so be first on your street to cook one! Fondue is of course a great family meal and is enjoyed by teenagers and their friends. While it is best to have a fondue set (there are good earthenware ones available), a casserole will achieve the same effect.

Ingredients

Cheeses

405 g (13 oz) each Gruyère, Emmental and washed rind (Vacherin Mont d’Or) cheese

Oceania
Australia
Starter
Vegetarian

Method

Rub the inside of the fondue bowl with the garlic. Add the wine base ingredients and simmer for 5 minutes. Grate the cheeses and stir them into the wine base. Use the crème fraîche to alter the consistency if the fondue is too thick. Add the kirsch just before serving.

For those of you too young to remember, cut the bread into bite-sized cubes, then impale them on the end of a fork and