Mountain Thyme Cookery School: Cheese Fondue

Mountain Thyme Cookery School: Cheese Fondue

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Culinary School: Mountain Thyme Cookery School Chef: Cat Sheppard You can't get more Swiss than cheese fondue...except when you have a Swiss Chef prepare that cheese fondue in the mountains of Verbier, Switzerland! She also gives us useful tips on how to stop the cheese from splitting. In this episode of their Masterclass, Mountain Thyme Cookery School's Chef Cat Sheppard shows us how to make the perfect cheese fondue. About Chef Cat Sheppard: Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children. Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store. Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Cheese Fondue


  • 1 clove garlic, halved
  • 150ml white wine
  • 1 tsp lemon juice
  • 225g Vacherin Fribourgeois/Emmental cheese, grated
  • 225g Gruyère cheese, grated
  • 1 tsp cornflour
  • 1 tbsp kirsch
  • Cubes of bread, for dipping (ideally day-old, slightly stale)

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