Classic Swiss Farmhouse Fondue Cheese Mixed
It makes things easier!! Classic Swiss Fondue Mixed with Emmental, Gruyere and L'Etivaz AOP
500g Fondue Mix is good for 2 - 3 person portions
Rub the inside of the fondue pot with the halves of garlic.
Add the wine (3/4 cup for 500g cheese mixed) and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses mixed until melted, stirring all the time.
If using kirsch, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
Using the fondue prongs, dip the bread cubes into the cheese and serve.
What to Dip in Cheese Fondue
- Bread. The most classic and always delicious. Grab a French or sourdough baguette and cut it into 1-inch cubes so that it can be easily skewered.
- Apples. Tart apples like Granny Smith are dreamy dipped with cheese fondue. Instead of slices, which are harder to spear, cut the apples into cubes.
- Cherry Tomatoes. One of my absolute favorites!
- Bacon. Even better than you think it’s going to taste. Make sure you use baked bacon, so that it’s nice and crisp and won’t break off in the pot. Since bacon can be harder to skewer, direct guests to dip their slices right into the pot.
- Roasted Baby Potatoes. Or if you are in a hurry, potato chips.
- Steamed Broccoli. Like a shortcut broccoli cheese soup.
- Pickles. Surprisingly, addictively good. I recommend cornichons, which are the ideal dipping size and complementary flavor.