Gruyère for rich nuttiness, Emmental for strength and Appenzeller to add smoothness of texture and flavour . Here is Ryan’s recipe. He likes to sip his kirsch on the side so that the pure cheese flavours are savoured to the full, but you can add a splash to the cheese mixture, if you like.
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A classic Swiss-style fondue includes the fabulous melting cheeses with rich nutty flavours that are produced in the Swiss Alps. Traditionally equal amounts of Emmenthal, Gruyère and sometimes Appenzeller are slowly melted in a ceramic coated steel pot. Friends gather round to dip small chunks of crusty bread into the aromatic pot filled with a warm, comforting mixture of melted cheeses, wine and Kirsch.
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