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Cheese Fondue

Serves 4 - 6
Classic Cheese Souffle
  • 1 large loaf of crusty bread, crusts left on, cut into 1-in (2.5-cm) triangles
  • 2 cups (250 g) coarsely grated Gruyere cheese
  • 2 cups (250 g) coarsely grated Swiss cheese
  • 1/4 cup (30 g) all-purpose flour
  • 2 cups (500 ml) dry white wine
  • 1 garlic clove, lightly crushed
  • 2 tbsp kirsch (optional)
  • pinch of grated nutmeg
  • salt and black pepper
  • 2 tart apples, quartered and sliced
  • 1/4 cup (60 g) sesame seeds, lightly toasted
  • 1/4 Cup (30 g) cumin seeds, lightly toasted
  • 1 fondue set


  1. Place the pieces of bread on a large baking sheet and put into a 325癋 (l60癈) oven for 3-5 minutes, until dried out slightly.
  2. Put the Gruyere and Swiss cheeses into a medium bowl and toss with the flour.
  3. Put the wine and garlic into a fondue pot and boil for 2 minutes, then lower the heat so that the mixture is barely simmering. Add the cheese mixture, a spoonful at a time, stirring constantly with a fork and letting each spoonful melt before adding the next.
  4. When the fondue is creamy and smooth, stir in the kirsch if using, nutmeg, and season to taste.
  5. To serve, put the fondue pot onto a small burner and set the heat on low so that the mixture barely simmers. Arrange the bread, apple slices, and sesame and cumin seeds in dishes for your guests to dip into as desired.