French Cheese Fondue
|Beaufort cheese||1 Pound (450 Gram)|
|Comte cheese||1 Pound (450 Gram)|
|Emmenthal cheese||1 Pound (450 Gram)|
|Garlic||3 Clove (15 gm)|
|Pouilly fuisse/Other dry white wine||1 1⁄3 Pint (1 Liter)|
|Dry white wine||1 1⁄3 Pint|
|Freshly ground black pepper||To Taste|
|Kirsch||3 Fluid Ounce (90 Milliliter)|
|Cornflour/Potato flour, fecule||1 Tablespoon, blended with water|
|Whole grain bread loaf||1|
|Water||2 Fluid Ounce|
1. In a large bowl, cut the cheese into thin slices and set aside till required. Do not grate
2. In a blender bowl, tip in the garlic and blend with a little water
3. To a fondue pot, tip in the garlic liquid and add the wine
4. Heat gently till hot
5. When the garlic/wine solution comes to a boil, tip in the cheeses and continue heating till the cheeses start to melt and the sauce becomes thick.
6. Season the sauce with salt and pepper
7. Add in the Kirsch
8. Add the starch and water mixture to the pot and mix completely
9. Just before serving, tip the sauce into a fondue pot and set it on a spirit burner.
10. Serve the fondue with fondue fork.
11. Dipping items in the form of toasted bread cut into 1-inch (2.5 cm) cubes, cooked chicken, ham, vegetables or any variety of 'dippable' foods