Recipe: Cheese Fondue

Ahhh winter! Cold nights, snowy landscapes (at least here in Switzerland), and long nights with friends gathered around a cheese fondue and white wine. What could be better?

Here's how to make a traditional and authentic Swiss cheese fondue! Watch the video for all the steps...

Here's what you need for two people. Adjust the recipe for larger parties (duhh!)

200-250g of Swiss cheese per person (for strong eaters, I'd go for 500g for 2 people)

• This can be a combination of Gruyeres, Vacherin Fribourgeois, Appenzeller, Emmentaler and Tilsiter. The most common is moité-moité which means half-half in French, which is half Gruyeres and half Vacherin. I personally prefer a mix of different cheeses.

Fondue Set (such as these on Amazon): Fondue Set (You will need to buy the correct Fire Gel with it, which is also available on Amazon.)

Other ingredients:

1 medium sized loaf of crusty, country bread

150-200ml of dry white wine

1 clove of garlic

2 teaspoons corn starch

1-2 teaspoons cherry or pear schnapps
Dash of nutmeg

1. Combine the white wine with the schnapps, then add the corn starch and stir until there are no clumps left. The liquid should be an even, milky liquid.

2. Cut the bread into bite sized cubes.

3. Rub the garlic all over the fondue dish. Then over medium heat*, heat up the liquid mixture until it is hot but not boiling. Add the entire lot of shredded cheese to the dish, then stir frequently as the cheese starts to melt and combine with the liquid.

4. Season with a dash of nutmeg and black pepper (optional) at the end. Serve immediately on your lit fondue set. Serve with bread cubes. (Other great side dishes are gherkins, mini pickled onions, cherry tomatoes and pears in juice.)

*If you use a gas flame cooker, make sure to use a cast iron fondue dish, as cheaper models will probably burst from the direct heat.

Let me know if you try it out!! You can also make delicious fondue variations. Here are some of my favorites.

Tomato fondue: Add chunks of tomatoes to the cheese while it's cooking

Herb fondue: Add finely chopped basil, rosemary, thyme and parsley leaves

Bacon-mushroom: Fry up some bacon and mushrooms in a separate pan. Drain excess fats, then add the bacon and mushrooms to the fondue

Goat Cheese fondue: Use a portion of goat cheese with the other cheeses for a slightly different taste