The perfect Après Ski fireside feast from Lizzie Kamenetzky's Winter Cabin Cooking...
"Made with a melange of cheeses, a true Swiss fondue is a mixture of Gruyère and Vacherin Fribourgeois – a semi-hard cheese with a lovely nutty flavour. Traditionally, it is melted with white wine and grappa or kirsch and served with chunks of bread to dip into it alongside charcuterie and pickles. I like to make a more subtle version with beer and whisky, making it even more delicious, if that is possible...
You really do need a fondue pot for the best results, as the pot sits above a flame that keeps the cheese melted and gently bubbling. They are really easy to pick up quite cheaply second-hand."
Traditional Cheese Fondue
I N G R E D I E N T S
1 fat garlic clove, halved
2 teaspoons cornflour
400ml hoppy lager beer
800 g grated mixture of Swiss or French Alpine cheeses, such as Gruyère or Comté, Vacherin Fribourgeois, good-quality Emmenthal and Beaufort – choose two or three cheeses
1–2 teaspoons whisky, to taste
1 large loaf of slightly stale country white bread, cut into cubes
Gherkins, pickled silverskin onions and charcuterie, to serve
M E T H O D
Rub the garlic all over the inside of a fondue pot. Mix the cornflour with a little of the beer to make a smooth paste, then add this and the rest of the beer to the pot.
Put over a low heat, add the cheese and stir until it is melted and steaming but not boiling. If it is too thick you can add a little more beer. Add the whisky and then transfer to the fondue stand and light the burner.
Dip the slightly stale bread into the melting cheese and eat with lots of pickles and charcuterie.
Recipe from 'Winter Cabin Cooking' by Lizzie Kamenetzky, published by Ryland Peters & Small. Photography by Nassima Rothacker.