MORGAN’S CHEESE FONDUE
400g Emmental, grated
400g Gruyre, grated
400g Comte, grated
3 tbsp plain (all purpose) flour
1 garlic clove, halved
250ml white wine (add an additional 250ml is using a fondue fountain)
1 tsp lemon juice
2 tbsp Kirsch
Pinch of freshly ground black pepper
Pinch of nutmeg
Cube of warm crusty bread, to serve
1. Put all the grated cheese in a large bowl and add the flour.
2. Rub the fondue pot or saucepan with the halves of garlic. Add the wine and heat gently, but do not boil. Add the lemon juice and the Kirsch.
3. Slowly add the cheeses, stirring continuously until the cheese has the texture of a smooth sauce. Add the pepper and nutmeg, then serve with cubes of crusty bread for dipping.