• 1 garlic clove
  • 275 ml dry white wine or cider
  • 225 g gruyere cheese
  • 225 g emmenthal cheese, grated or use 450g vegetarian cheddar cheese (grated)
  • 1 tblsp cornflour
  • 1-2 tablespoons kirsch (optional)
  • sea salt and freshly ground black pepper
  • grated nutmeg
  • 1 large french loaf or crusty wholewheat loaf cut into bite-sized pieces and warmed in the oven.


  • Cut the garlic in half and rub the cut surfaces over the inside of a medium-sized saucepan (or special fondue pan).
  • Put the wine or cider and cheese into the saucepan and heat gently, stirring all the time until the cheese has melted.
  • Mix the cornflour to a paste with the kirsch if you are using it, or use a drop more wine/cider; pour this paste into the cheese mixture, stirring all the time until you have a lovely creamy consistency.
  • Occasionally, the cheese goes all lumpy and stringy at this point.
  • Don't despair, if you beat it vigorously for a moment or two with a rotary whisk all will be well.
  • Season the fondue then place the saucepan over the lighted burner and let everyone dip their bread into the delicious mixture.
  • You can also try celery sticks or carrots. Enjoy!