Classic cheese fondue

• dry white wine200ml/7fl oz ml
• lemon juice1 tbsp/15ml tbsp
• comté or gruyère↗200g/7oz g

  grated

• emmental↗200g/7oz g

  grated

• cornstarch2 tsp tsp
• kirsch or schnapps1 tbsp/15ml tbsp
• clove of garlic↗1

  halved (optional)

• crusty bread, boiled new potatoes, vegetable slices and cornichons↗

  for serving

Step-by-step instructions

1. 1

   Pour the wine and lemon juice into a heavy saucepan over medium‑low heat and warm until steam appears. Add the cheese a handful at a time, whisking between additions until all the cheese melts. Continue stirring for 4‑5 minutes until the mixture becomes fully melted, smooth and creamy. Mix the cornstarch with the kirsch in a small bowl, then stir this mixture into the cheese sauce. Cook for another minute over low heat.

2. 2

   Rub the garlic on the inner side of the fondue pot if you wish, then carefully pour the cheese mixture into the pot and place it over the heat immediately. (If you don’t have a fondue set, add the garlic together with the wine in step one, then remove and discard it before adding the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable slices or cornichons for dipping, as desired. If needed, you can return the fondue to low heat to re‑warm it after serving.