Cheese Fondue

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Accompaniment

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Tools: Roto Food Cutter or Pro Slicer/Gracer


  1. Rub the garlic round the inside of the fondue pot. Fit the fine shredding drum or plate to the Slicer Shredder and grate the cheeses.
  2. Place the wine in the fondue pot and heat slowly until hot. Meanwhile mix the kirsch and cornflour together.
  3. Slowly stir the Emmental and Gruyère cheeses into the hot wine with a wooden spoon. Add the kirsch mixture, nutmeg and black pepper and stir continuously until thick and smooth.
  4. Transfer to a spirit burner at the table and keep it slowly simmering. Serve with crusty bread and raw vegetables for skewering and dipping in the fondue sauce.


1 clove garlic, cut in half
150g (5oz) Emmental cheese
175g (6oz) Gruyère cheese
150ml (5fl oz) dry white wine
30ml (2 tbsp) kirsch
10ml (2 tsp) cornflour
pinch of nutmeg
freshly ground black pepper
crusty bread cubes and raw vegetables, to serve

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