Classic Cheese Fondue served in a bread boat with garlic croutons.
• 1 garlic clove
• 300 milliliters white wine
• 400 grams emmental cheese, grated
• 400 grams gruyère cheese, grated
• 1 teaspoon corn flour or 1 cheese triangle
• 1 large loaf of bread
• Olive oil
• Salt & pepper
1. Cut a large rectangle into the loaf of bread, leaving a border around the edge about an inch thick, remove it and some of the excess bread to create a boat for the cheese fondue.
2. Cut the removed bread into croutons and place onto a baking tray. Drizzle over olive oil and season with salt and pepper. Give the croutons a toss until evenly coated.
3. Place the bread bowl and croutons under a grill until golden and toasted.
4. For the cheese fondue, rub crushed garlic around the inside of a large heatproof bowl. Place over a pan of simmering water and pour in the wine. Heat the wine until it starts to steam.
5. Meanwhile, mix together the two cheeses with the corn flour. You can leave the corn flour out if you would rather thicken the fondue with a cheese triangle.
6. Add the mixed cheeses in 3 batches to the wine and stir until well combined, melted and smooth.
7. Season with pepper and nutmeg before pouring the fondue into the grilled bread boat or fondue pot!
8. I like to serve my fondue with the croutons some fresh vegetables, green apple and some grapes. Enjoy :D