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The next time you want to dip into something creamy give this recipe a try…
- 4.5oz (130g) Emmental Cheese
- 4.5oz (130g) Gruyere Cheese
- 4.5oz (130g) Vacherin Fribourgeois Cheese
- 1tsp (5 ml) cornstarch
- 1 garlic clove
- 1 cup (250 ml) amber beer
Grate cheeses, add cornstarch and mix well by hand.
Rub the garlic clove all over the inside of your fondue pot, leave the clove at the bottom.
Pour your beer into the pot and heat over medium heat until steam begins to rise.
Reduce heat to low and add cheese by the handful stirring constantly with a wooden spoon.
Once melted serve immediately with your choice of dipping foods such as fresh baguette, cured meats, sweet fruit or whatever feels right.