Cheese Fondue with Rye Bread

INGREDIENTS

  • 1 clove Garlic
  • 65ml Brandy
  • 3 tspn Cornflour
  • 150g Gruyere
  • 150g Raclette
  • 100g Sharp matured cheddar
  • 200ml Dry white wine
  • To taste Freshly ground black pepper
  • A pinch Freshly grated nutmeg
  • 25ml Pernod
  • 1 loaf Rye bread
Print Recipe

Slice the garlic in half and rub the inside of a heavy based saucepan or fondue pot.

Mix the brandy into the cornflour and set aside.

Melt the cheese and white wine together over a low heat, stirring occasionally. Once the cheese has melted add the cornflour mixture and stir vigorously. Continue to cook for a few minutes. Add the black pepper, a little grated nutmeg and the Pernod, stir to combine and continue to cook over a very gentle heat until the cheese mixture totally combines.

Slice the rye bread into bite size cubes, place in a serving dish and serve with the fondue.