serves 4

  • 15 ml butter
  • 15 ml cake flour
  • 375 ml white wine
  • 175 g gruyère, finely cubed
  • 175 g Emmenthal, finely cubed
  • 175 g strong cheddar, finely cubed
  • 1 ciabatta, finely cubed

Melt butter in a pot. Add flour to form a smooth paste. Heat wine and add to flour mixture. Stir well to prevent lumps forming. Add gruyère and stir until it has melted. Add other two cheeses a little at a time and stir until all the cheese has melted. Transfer to a fondue pot and serve immediately with the cubed ciabatta.

To drink
Gruyère and emmenthal need gewürtztraminer and riesling. If you prefer red wine, choose a light, unwooded one, like Goede Hoop near Stellenbosch’s Domaine blend.