Making Swiss Cheese Fondue

The word fondue is French for melted, in this case for cheese melted in alcohol. Success depends on using a heavy-based pan and keeping the heat beneath it constantly low - the same technique that is essential for melting any cheese. Warm the wine before adding the cheese and stir until melted. Adding a little cornflour will help to stabilize the mixture.

1. To help prevent mixture sticking to the pan, stir constantly with a wooden spoon over a low heat.

   

2. Use long-handled forks for dipping bread into the fondue. Turn forks after dipping to stop fondue drips.