Justine Scofield cheese fondue:
In a saucepan bring the following to a simmer
250 gm grated Gruyere cheese.
250 gm grate Emmental cheese or Comte cheese.
1 cup / 350 ml white wine.
15 ml kirsch.
1 heaped teaspoon Dijon mustard.
1 or 2 cloves.
A pinch of nutmeg.
Thicken with 1 tablespoon of cornflour to stop if from separating.
from our recipe database.
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