Ingredients
1½ cups Dry White Wine1 teaspoon lemon Juice
2 Garlic Cloves
10 - 12 oz Guyere Cheere and 8-10 oz Strong Mature Cheddar - Grated
OR 20 oz Strong Mature Cheddar - Grated
3 tablespoons Kirsh
1 tablespoon Medium Dry Sherry
1 tablespoon Cornflour
1 PinchBlack Pepper
1 Pinch Grated Nutmeg
1 Pinch Paprika
1/2 Baguettes cut into small chunks (approx 1" cubes)
Method
1. Peel a clove of garlic, cut in half and rub around inside the pot in which the fondue is to be prepared. Leave the garlic in the pot.2. Peel the other clove of garlic and repeat but in the fondue saucepan. Again leave the garlic in the saucepan. Cover the saucepan and leave aside until required.
3. Place the Dry White Wine into the pot in which the fondue is to be prepared. Add the the Lemon Juice and heat - DO NOT BOIL.
4. When the wine is heated (enough to melt the cheese), add the grated Cheese slowly stirring all the time.
5. Transfer the cheese mixture to the Fondue pot and place on the cooker to bring it back up to temperature.
6. Mix the Kirsh, Dry Sherry and the Cornflour together - this will be used to thicken the cheese mixture.
7. Take the cheese mixture of the heat and thicken using the Kirsh mixture stirring all the time
8. Return to the heat and while still stirring, sprinkle in the pepper, nutmeg and paprika.
9. The mixture should start to thicken but if this does not happen, make up some more thickener using cornflour and white wine. Add this to the cheese mixture, a little at a time until mixture thickens - stirring all the time.
10. Once the mixture has become thick (the consistemcy of thick pouring custard), remove from the heat and place over the meths burner at the table. Keep stirring.
11. Spear a cube of bread and dip into the fondue using a stirring motion - Eat!
