Fondue is a traditional Swiss recipe for a dish of melted cheese with wine that's served by dipping bread cubes into it to coat and then eating the cheese-coated bread. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Fondue.
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Fondue is a Swiss dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the cheese using long-stemmed forks. As a way to increase cheese consumption, it was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s.
Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot.
The original cheese fondue is counted amongst the national dishes of Switzerland.
Rub all over the inside of the fondue pot with the garlic halves.
Add the wine and lemon juice to the pot and bring to a boil. Reduce the heat to a simmer then gradually add in the cheeses until melted, stirring all the time.
If using kirsch, blend to a slurry with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth — don't let it boil or it will burn.
Using the fondue prongs, affix the bread cubes to the end then dip into the cheese, twirling to coat, then eat.
