Making a Swiss cheese fondue is pretty easy: there's no need for a proper fondue set and not too much labour is involved. The only drawback is that if you're not in Switzerland, using actual Swiss cheese is rather expensive. It is worth the extra dollars, though.
If you're not in possession of a fondue set, you can use any ceramic pot (metal is not recommended) that can contain roughly 1 litre. Tea lights can be used to keep the fondue warm while eating, These items can all be purchased cheaply at a two dollar store.
Bread, as well as fresh, pickled or roast vegetables work well as dipping items in the fondue and forks can be used for dipping the items. To counteract the overload of cheese, we often serve up lots of vegetables, such as broccoli, capsicum, onion, cucumber and radish.
Preparation Time: 10 minutes
Cooking Time: 10-20 minutes
Makes: 4 servings (or 3, or 2 in my family...)
Prepare your "fondue station" by placing three tea lights on your table. Arrange three small glasses around the tea lights, so that the fondue pot can rest upon these later.
Coarsely grate the cheese into two separate bowls. It's best to use the widest setting on the grater for this. It doesn't matter how much of the cheese you grate, however, you must have the same amount of each cheese, eg 250 grams of emmental and 250 grams of gruyère.
Put the fondue pot over a fairly gentle heat on the stove top. Add half of each cheese, a third of the wine and the garlic.
Stir from side to side with a wooden spoon and not clockwise or anti-clockwise, as the side to side motion facilitates the process.
It is important that the pot never boils or even simmers throughout the whole cooking. Don't be alarmed if the mixture is uneven and clumpy. At this stage, it is just important that the cheese melts; when the flour is added it will combine well.
When the cheese has all melted, add the rest of the cheese and another third of the wine. Keep stirring as the cheese melts.
Mix the cornstarch with about one tablespoon of water in a small bowl so that a paste forms. Pour the mixture into the fondue pot along with the remaining wine. Now, with the flour, the fondue will achieve a smooth, creamy consistency. Stir in a capful of kirsch (if using) and take the pot off the heat.
Light your tea lights and ensure they are properly arranged.
Place the pot onto the glasses. This will keep the fondue warm while you are eating.