Classic cheese fondue

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Rub the cut side of the garlic all over the inside of a heatproof mixing bowl. Set the bowl into a deep, heavy-based pan of simmering water over a low heat, making sure that the bottom of the bowl doesn’t touch the water.
Pour in the wine and heat gently until it begins to simmer.
In a large bowl, toss the Gruyère and Emmental together with the cornflour.
Add the grated cheeses to the simmering wine a handful at a time, stirring vigorously and allowing each handful to melt before adding more.
Add the Reblochon and keep stirring until the mixture is smooth and all of the cheese has melted.
Stir in the lemon juice and kirsch, if using. Season to taste.
Transfer to a fondue pot to keep it warm and melted at the table. Serve with toasted bread cubes or your favourite alternative dippers – see some of our suggestions on the opposite page.

Per Serving: 409kcals, 29.1g fat (17.8g saturated), 3g carbs (0.6g sugars), 25.6g protein, 0.2g fibre, 0.523g sodium

By easyFood