Cheese Fondue

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

Use the cheeses suggested or any other mixture of hard and soft cheeses you might fancy.


  • 200 g/7 oz each of Gruyère, Emmental and Vacherin cheese
  • 1


Grate the Gruyère and the Emmental, but cut the Vacherin into small pieces. Place all the cheese into an enamelled or flameproof earthenware pot. Add the garlic, wine, lemon juice and a good scraping of nutmeg. Mix the cornflour to a smooth paste with the kirsch and stir into the pot. Bring the mixture slowly to the boil, stirring all the time. Turn down the heat and simmer softly for 4 minutes