Raclette Night – How to make your own cheese fondue

Who can resist the creamy, piping hot goodness of melted cheese? It’s a great ingredient that adds flavor to any dish – or, even when it’s eaten on it’s own paired with delectable wines.

Cheese fondue is the epitome of social food and so easy to prepare.  All you need are some simple ingredients that are readily available and take little to no time to prep.

For the fondue:

  • 1 clove garlic
  • 500ml dry white wine
  • 1/2 lemon
  • 1 tsp cornflour
  • 450g Gruyere cheese, grated
  • 450g Emmental cheese, grated
  • 1 nutmeg, to grate
  • 1 pinch of salt & pepper

For dipping:

  • Quail eggs
  • Baby carrots
  • Baby potatoes
  • Cherry tomatoes
  • Croutons
  • Sausages
  • Breadsticks

Choose your poison
The first step to a great fondue is providing a liquid base for your cheese. Dry white wine, cider or beer works well for this step. Pour 500ml of your favorite spirit into a pot and let it simmer. Now, you can choose to opt alcohol out of this and replace it with vegetable stock and lemon juice in equal amounts, this helps prevent the cheese from clumping together.

Dust the cheese
Coat your grated cheeses in corn flour and then gradually add the cheese into the pot in batches. Keep the flame low and do not let it boil; constantly stir until the cheese is smooth and completely melted. Add salt, grinded nutmeg and pepper to taste.

Step up to the plate
All that’s left is to plate your ingredients and eat it. Take note that the cheese will not cook anything so have your dipping ingredients pre-cooked – boil or roast the vegetables, fry the sausages, and toast the breadsticks. We recommend German Brätwurst sausages for a savory side, the cheese fondue pairs well with dry white wines like Chignin or Swiss Chasselas.

A great way to gather friends and family over a simple cheesy supper!

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