Fondue
How do you have people over dining when you don’t have a dinner table? Fondue at the coffee table, obviously.
I’ve made cheese fondue a handful of times but I always have a few moments of panic when I wonder if it will come together or not. A little cornflour tossed through the grated cheese is my insurance.
ingredients
- 200g cheese – mix of Gruyere, Emmentaler or other Alpine-style cheese, grated
- 100ml dry white wine
- 1 tsp cornflour
- freshly ground black pepper
- crusty bread, cured meats, pickled vegetables and so on to dip in your fondue
Grate the cheese and toss with the cornflour.
Place white wine in a pan over medium heat. Add small handfuls of cheese and stir well. There will be much stirring until it reaches a smooth consistency. This takes a while but just pop on a podcast and don’t increase the heat to rush it along. If you do, it can split.
Season with freshly ground black pepper though I find it tends not to need salt due to the cheese.
Transfer all that cheesey goodness to a slow cooker or fondue pot if you’ve got one. Serve with crusty bread, cured meats & pickled vegetables.