Cheese Fondue

Cheese fondue is my favourite thing about skiing, apart from the après ski of course (cannot go wrong with a glass of vin chaud). A big vat of wine and cheese, what is not to like?! We had a long week and a stressful weekend we really needed some comfort food. This meal is not the epitome of healthy eating - don't let the salad fool you, it was only there for show.

I searched for a few recipes but decided to make mine up with more Italian ingredients, as this dish is originally from Switzerland I think.

Serves 4-6

Ingredients:
1 Baguette (Can be a bit stale and roughly chopped up)
1 Bag New Potatoes

300g Emmental Cheese (Grated)
300g Gruyere Cheese (Grated)
1 Ball Mozzarella (Ripped up)
1 Large Handful of Parmesan (Grated)
400ml Dry White Wine
1 Tbsp Cornflour (Mixed with water into a paste)
I Clove Garlic

Slice the garlic in half and rub the bottom and the sides of a large pan. Pour the wine into the pan with the cornflour and leave to simmer for 5 minutes. Add all the cheese and a pinch of salt and pepper and leave to melt. Let the mixture thicken for 15-20 minutes. I don't have a fondue pot here, but if you do at home melt the cheese and the wine in there and then set it over the flame on the table to thicken.

Fondue is usually served with bread and potatoes, but sometimes it comes with pickles and salami so try that if you don't think masses of cheese is enough for you!!

Alternatively, you can buy a packet mix of fondue cheese (I know, cheating again) but it is easier and probably cheaper than buying the cheese separately.