Lots of other delicious variations exist now, e.g. Fondue Bourgignonne made with Fillet Steak accompanied with Mustard, Tatar, Bearnaise, Tomato or Curry sauce and so on.

Swiss Cheese Fondue:

Ideally a rustic wine and small glasses of Kirsch and a crispy salad are served with this. Suitable for Vegetarians.

350g ( 12oz ) Emmenthal Cheese, grated

350g ( 12oz ) Gruyère Cheese, grated

45cl ( 3/4 pint ) dry white wine

3 tablespoons of Kirsch

3-4 flat teaspoons of corn starch

grated nutmeg to taste

1 clove of garlic

pepper to taste

crusty firm bread, like French bread, cut into bite size pieces

rub the fondue pan with garlic

pour in the wine and heat very gently over the cooker

when hot add a small amount of cheese at a time, stirring continually

bring it gently to bubbling point

add the kirsch mixed with the corn starch

let it simmer for another 3 minutes, stirring continually

now place it on your fondue stand with a lit flame and serve

Tip: corn starch is a white type thickening flour and not the yellow maize variety
About the Author

Mica loves cooking and baking and has her own website where you can find a lot more mouthwatering recipes. http://www.myhouseandgarden.com/index.htm