Emmental

Indulge in a classic Swiss fondue, where rich Emmental and Gruyère cheeses melt together with a splash of white wine and garlic. Perfect for cozy gatherings or a fun weeknight dinner with friends, served alongside crusty baguette pieces.

• 300 g Emmental cheese
• 100 g Gruyère cheese
• 1 cup dry white wine
• 1 clove garlic
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 1 tbsp water
• 1 baguette French baguette

Method

1. 1

   Rub the inside of a fondue pot with the halved garlic clove, then discard the garlic.

2. 2

   In the fondue pot, combine the dry white wine and lemon juice. Heat over medium heat until warm but not boiling.

3. 3

   Gradually add the grated Emmental and Gruyère cheese to the warm wine, stirring continuously until the cheese melts and the mixture is smooth.

4. 4

   In a small bowl, mix the cornstarch with water to create a slurry. Add this to the cheese mixture and stir until thickened.

5. 5

   Once the cheese is melted and creamy, adjust seasoning if necessary. You may add a pinch of salt or a dash of pepper.

6. 6

   Serve the fondue hot with pieces of baguette for dipping.