Serves 4 – Recipe adapted from a recipe on the SBS food website.
"If you have any fondue and or ciabatta left over, it is delicious in a toasted sandwich"
400 grams Gruyere Cheese
200 grams Raclette
300 mls of your 'pfavourite" Pfeiffer white wine
2 teaspoons Pfeiffer Seriously Fine (Kirsch if you prefer to be more traditional)
2 tablespoons cornflour (optional but will help bind the sauce)
Loaf of ciabatta bread, cut into bite-sized pieces
Add the wine and put the pot over low heat on the stove. Heat the wine until close to boiling.
Gradually add the cheeses, stirring constantly. When they have melted, add the Seriously Fine (if you are using the cornflour, stir it into the Seriously Fine beforehand). The fondue should have a creamy consistency.
Put the fondue pot in the middle of the table over the flame to keep the liquid lightly bubbling. With a fork, each person should spear a piece of bread and dip it into the fondue. Enjoy with a glass of Pfeiffer Chardonnay.