Ingredients

1lb 8oz (675g) Swiss cheese, diced

1 Garlic clove

1/3 cup Dry Alsatian wine

4 Anchovy fillets, cut in small pieces

1/4 tsp Freshly ground pepper

1 tsp Flour

2 tbsp Kirsch

1 pinch Baking soda

Celery stalks, trimmed

Method

Rub inside of an ovenproof casserole dish with garlicup

Place casserole over the heat.

Add cheese and wine.

Bring to boil, stirring constantly, until cheese is melted.

Add anchovies and pepper.

Dissolve the flour in water and add the brandy.

Add brandy mixture to pan and bring again to boil.

Add baking soda and mix well.

Serve in casserole.

Serve by dipping celery stalks or small pieces of French bread in the fondue.

Cheese fondue is served as an hors-d'oeuvre.

Cooks Comments and Tips

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