Cheese Fondue

I discovered fondue only after going to the UK, but ever since, I've always wanted to try to make it at home. I was thrilled when I managed to lay my hands on a variety of cheeses on a trip out of town and set my mind on giving it a shot. The fondue pot I ordered online ended up a little smaller than I intended (I hate it when that happens don't you?), but it still served its purpose when I decided to make some fondue with French fries and fish fingers for the kids over the weekend.

Ingredients:

For the fondue:

100g Gruyere
100g Edam
100g Gouda
100g Cheddar
2 tbsp corn flour or all-purpose flour 
1 cup chicken stock (originally white wine)
1 tbsp brandy
1 tsp lemon juice
1 clove garlic

For the fondue dippers:

Baked/boiled baby potatoes
Lightly steamed broccoli florets
Lightly steamed cauliflower florets 
Sautéed mushrooms
Cherry tomatoes
Sliced green apples
Sliced pears
Toasted sausages or chicken frankfurters
French fries
Fish/Chicken fingers
Chicken nuggets
Breadsticks
Sourdough bread
Toasted bread, sliced
Pickles

Method:

Grate the cheeses, sprinkle the corn flour, and toss till all the cheese is coated in the flour.

Bring stock, lemon juice, and garlic to boil and simmer over low heat.

Add the cheese, a little at a time, stirring well and ensuring that all the cheese has melted into a smooth paste after every addition.

Once all the cheese has been incorporated, stir in the brandy.

Serve warm, preferably in a fondue pot, to make sure the fondue stays smooth and creamy.

Tip #1: Make sure to add the cheese in batches and ensure that each batch has melted well to ensure the fondue is smooth and creamy

Tip #2: It is ideal to use white wine, as the wine contributes to the texture of the fondue. In the absence of wine, however, it is ok to use chicken stock.