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Cheese fondue

Submitted by chillie 11 June 2009

You can add a drop of kirsch or other schnapps as you serve. Please check the saltiness of your cheddaremental - you don't want a too salty mix!



a clove of garlic,600ml dry white wine,2 teaspoons of lemon juice,450 g emmental grated,450 g cheddar grated,2 tablespoons of cornflour,pinch of cayenne pepper,freshly ground black pepper,bread cut into cubes


Rub the garlic around the pot. Mix the cornflour with the white wine and lemon juice and heat. Add the cheeses and stir constantly until they are melted and the mixture is creamy and bubbling. Add the cayenne and pepper and serve with the cubed bread.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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