Inspired by our recent trip to Germany and getting back on the skis, there’s nothing better than a hearty, comforting cheese fondue. Don’t laugh, I can hardly believe it myself that I’ve become a worshipper of that 80’s pre course to Black Forest gateau.

So easy; here’s how….

Same amount of two lots of cheese (grams) and wine so say for 4 people,

300g Gruyere

300g Camembert (cut rind off)

300ml white wine 

Stick it all in a pan with a peeled garlic clove and let it melt on a medium heat. Whisk slowly & occassionally not letting it boil. I keep a bit of the wine back to mix with cornflour and thicken once it’s all melted. I season with nutmeg, salt and pepper. Some recipes say to add kirsch for Swiss authenticity but I couldn’t bring myself to do this having tasted it once before.

If you don’t have a fondue set (we didn’t and who does eh?) we precariously balanced the saucepan over tea lights in a casserole dish to give the height at the table & keep warm and fluid. Not exactly health and safety but it worked!

Serve with bread chunks for dipping along with radishes, radicchio, celery, carrots etc. We also served a charcuterie board alongside to compliment. And wine. 

Best shared with friends.

Very easy, very comforting and very hygge.