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Cheese fondue
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Elevate Swiss fondue with rich porcini mushrooms.
Ingredients:
  • 10g dried porcini mushrooms*
  • 1 garlic clove
  • 300ml wine (preferably riesling)
  • Juice of 1/2 lemon
  • 500g gruyere cheese, grated
  • 500g Emmental cheese, grated
  • 20.00 gm cornflour
  • 80ml kirsch
  • Cubes of woodfired bread, to serve
Instructions:
  • Infuse porcini mushrooms in a bowl with 1/3 cup of hot water for 30 minutes.
  • Finely chop after draining. Bruise garlic with the back of a knife, then rub pan with it and discard.
  • Heat a pan over low heat. Add mushrooms, wine, and lemon juice. Stir in cheeses and cook for 6-8 minutes until melted. Combine cornflour with 3 tablespoons of cold water and add to the cheese mixture along with kirsch.
  • Mix thoroughly. Season the mixture and transfer it to a fondue pot placed over a lit flame. Provide bread for dipping.

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