Step1: Choose the cheeses for the fondue and grate [or ask your providore or cheese maker for a *ready made mix, which will come already grated]. Use 400g of cheese per 2 people.
Step 2: Rub the fondue dish with cut garlic. I like to leave the garlic in the fondue but this is a matter of personal taste
Step 3: Add 150ml of dry white wine [the best quality you can afford] and a squeeze of lemon. Heat until gently simmering
Step 4: Add grated cheeses to the wine
Step 5: Stir the mixture continuously over a low heat until it boils . Be sure to stir thoroughly, covering the whole base of the pan as the mixture will easily catch and burn.
Step 6: Continue to stir until the cheese has fully melted. I like to add pepper at this stage. You may also like to add a small glass of kirsch, but once again, it is a personal preference.
Step 7: Transfer the fondue dish to the table and place over the warmer [medium flame]. It's important to keep the fondue stirred so the it remains amalgamated. The best way to do this is to to use a slow stirring movement from side to side as you dip your bread and other condiments.
The traditional condiments are kirsch, cubes of crusty bread, gerkins, and pickled onions. I love to dip the bread into the kirsch before dipping it into the fondue. It's delicious and is so complementary to the cheese. The remaining kirsch is drunk at the end of the meal and cuts the richness of the fondue.
Of course you can include anything that you like. Try broccoli, asparagus, potatoes, cauliflower, apple, brussel sprouts or broccolini.
*Note: I get my cheese mix from Christian at Fromart. I can highly recommend their cheese. Christian is a Swiss cheesemaker incidentally.
