A delicious cheese fondue to serve after a winter’s hike

(with bread and fruit skewers)

INGREDIENTS:

250g Gruyere cheese, grated 250g Emmental cheese, grated

250g Raclette cheese, grated 3 tbsp cornstarch

1 clove of garlic, peeled and crushed

1 ½ cups of white wine, dry 2 tbsp of kirsch (brandy or cognac can also be used) 2 tbsp of Maille Old Style Dijon mustard

1-2 pears, cubed

24 whole seedless grapes ½ baguette, cut into small squares (firm baguettes work best)

INSTRUCTIONS:

1. Core pear and cut into cubes. Cut bread into small squares. Wash and remove stems from grapes, and place bread and fruits into small serving dishes. Set aside until fondue is ready.

2. Grate all three cheeses into a bowl. Add cornstarch and mix together with cheese. Peel a clove of garlic, halve it and rub the inside of the fondue pot. Add white wine, kirsch, remaining half clove of crushed garlic, Maille Old Style Dijon mustard and cheese to fondue pot – stir mixture together over low-heat until smooth and well-incorporated. Season with pepper (optional).

3. Create bread, grape and pear skewers.

4. Enjoy!

TIP

To add a citrus kick to your fondue, squeeze in a bit of fresh lemon juice. Serves 4. Preparation time: approx. 15 minutes.