We are celebrating #NationalCheeseFondueDay the only way we know how; by eating enough cheese to fall into a long cheesy coma, and of course, by sharing our DELICIOUS recipe with all our favourite Amigos!

(Serves 6)


1 garlic clove, halved crosswise
350ml dry white wine
1 tbs corn flour
2 tbsp kirsch or wine
450g Emmental cheese, coarsely grated
450g Gruyère, coarsely grated


In a heavy-based pan rub the inside with cut sides of garlic.

Pour in the wine and bring to a simmer.

Gradually add the cheese, stirring constantly until the cheese is melted and creamy (do not let it boil otherwise it can go grainy).

In a small bowl stir together the cornflour and kirsch or wine and add to the melted cheese.

Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Put over your fondue flame and scoff with cubes of French bread or slices of apples. It is also delicious with crudité.