Swiss Cheese Fondue

I'm not sure where else in the world, but it seems here in Australia, (or at least in Melbourne), the classic 60's and 70's style dinner party is making a bit of comeback, particularly in the form of Cheese Fondue. Not only that, but cheese bars and restaurants have also been adding their own interpretation to their menus, and it seems that it's become more popular than ever. We're certainly spoiled for choice when it comes to cheesy goodness, that's for sure.

Personally, I love throwing a dinner party. I love planning and prepping the meals, having friends and family come over and enjoy the food whilst chatting away around the dinner table. Eat, drink and be merry, I say!

Of course fondue is not all about cheese. Nowadays, the term "fondue" has been generalised to other dishes as well, in which a food that is dipped into a communal pot of liquid, and is kept hot in a fondue pot is a type of fondue. Chocolate fondue would be the most common next to a cheese one, (who would say no to melted chocolate?), where pieces of fruit, marshmallow or pastry are dipped into a melted chocolate mixture instead, (mmmm yum!), and Fondue Bourguignonne, which is pieces of meat that are cooked in a hot oil or broth.

Traditionally being Swiss, below is a recipe for a classic Swiss Cheese Fondue that I'd like to share, but if you're not a fan of the flavour of swiss cheeses, other cheeses such as a mature Cheddar or a combination of Cheddar and Camembert can be used.

Swiss Cheese Fondue

Prep: 15 mins Cook: 25 mins Serves: 6-8

Ingredients

- 1 Garlic Clove

- 60ml (1/4 cup) Brandy

- 1 1/2 tbsp Cornflour

- 375ml (1 1/2 cups) Fruity White Wine, such as Riesling

- 1 tbsp Fresh Lemon Juice

- 750g Swiss Cheese, coarsely grated - you can use a mix of different Swiss cheeses such as Gruyère and Emmental.

ACCOMPANIMENTS FOR DIPPING

- Your choice of accompaniments such as, crusty bread, steamed chat potatoes, broccoli or cauliflower.

Step 1.

Prepare the accompaniments, cutting the vegetables to bite size pieces and steaming them. Cut up the bread. Transfer to warmed serving bowls/platters.

Step 2.

Cut the garlic clove in half. Rub the cut surface of the garlic over the base and side of a fondue pot.

Step 3.

Place the brandy and cornflour in a bowl, and stir until smooth. Combine the wine and lemon juice in a heavy-based saucepan over medium-high heat. Bring to a simmer. Add the cornflour mixture and cook, stirring constantly, until the mixture boils and thickens.

Step 4.

Reduce heat to medium-low. Add a large handful of cheese. Use a wooden spoon to stir constantly until the cheese melts. Repeat with the remaining cheese, in large handfuls, stirring constantly after each addition, until the cheese melts and the mixture is combined.

Step 5.

Heat the fondue pot over a low flame. Transfer cheese fondue to the pot. Serve with the accompaniments.

Hints & Tips

- You can prepare the accompaniments up to 30 minutes ahead of time. Be careful not to over cook the vegetables. They need to stay firm so they can easily be dipped into the fondue.

- Start making the fondue approx. 15 minutes before serving. The fondue can become a little lumpy at the end of step 4. This is normal and doesn't affect the flavour.

- The fondue should be kept warm enough to keep it smooth and liquid but not so hot that it burns. If the temperature is held until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom. It has the texture of a cracker and is almost always lifted out and eaten…usually by me.