Say what you will, though nobody doesn’t like fondue.
And as a child of the 80s – growing up with parents that played squash and friends that had Rubik’s cubes – there was still plenty of a fondue hangover in my family from the 60s and 70s for me to have had my fair share.
And fair share I did.
Whilst the meat and chocolate varieties were pretty good, it was the cheese fondue my parents would prepare that my brothers and I would most look forward to; sitting around the fondue set, threading bread onto our fondue forks, covering them in the melted cheese mixture and repeating and repeating until it was all gone.
This is my mother’s recipe and I can attest to it being amazing.
I know its daggy and who knows when you can find a fondue set these days, though our parent’s generation was not entirely a culinary desert and the fondue is proof of that.
500gm Swish cheese, grated
1 tbsp flour
1 c dry white wine
1 clove garlic, halved
Salt and pepper to taste
6 tbsp Kirsch
Cubed French bread
- Dredge the cheese thoroughly with the flour.
- Rub a fondue pot with the garlic, and bring the wine almost to a boil.
- Add the cheese slowly, stirring constantly with a wooden spoon (in one direction only), until the cheese is melted. Season with salt and pepper.
- When the fondue starts to boil, add Kirsch. Serve at once with the cubed bread.