Serves: 4

Prep time: 20 minutes

Chill time: 10 minutes



  • 250g Gruyère cheese
  • 250g Emmental cheese
  • 1 tbsp corn flour
  • 1 tbsp water
  • 250ml grape juice or white wine
  • 2 cloves garlic, halved
  • ½ tsp lemon juice
  • 1 tbsp cherry liqueur (optional)
  • ½ grated nutmeg


  • Large toasted
  • sourdough cubes
  • Small hot left over roast potato
  • Small hot left over stuffing balls
  • Radishes
  • Wedges of apple and pineapple
  • Cornichons (small gherkins)


  1. Warm the grape juice (if making for children) or white wine (if it's for adults) with the garlic cloves and lemon juiceb until it reaches the boil.
  2. Mix the corn flour with the water and whisk into the grape juice.
  3. Take off the heat and gradually stir in the Emmental and Gruyère, keep whisking until it’s melted and smooth. Add the nutmeg.
  4. Place a small mug right in the centre of the dough. Take a sharp knife and cut the circle into four quarters, leaving the mug covered centre intact. Cut each quarter in half and then in half again until you’re left with 16 sections. Take two adjacent sections of dough and twist them away from one another before pinching the ends  together to seal. Repeat until your snowflake has 8 arms. Cover again with a damp towel and leave to rise for 45 minutes.
  5. Add the cherry liqueur (if you’re using it) and keep the cheesy sauce warm. If you have a 70’s retro fondue set - PERFECT!
  6. Using the fondue prongs, dip the different dippy stuff into the cheese and enjoy.