- 1 clove of garlic
- 400 g Emmentaler (cheese)
- 400 g Gruyere (cheese)
- 350 ml dry white wine
- 50 ml Kirsch
- 1 tbsp food starch
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg (grated)
- The fondue pot is rubbed well with the clove of garlic. Then press the garlic clove and heat with the finely chopped (or grated) cheese and the wine in the fondue pot on the stove over medium heat, stirring constantly, and stir to a smooth cream.
- Then whisk together the cornstarch (such as corn starch, potato starch or rice starch) and the kirsch, stir into the mixture and bring to the boil again.
- Finally, season with salt, pepper and nutmeg according to your own taste.
- The pot is now served over a burner. Baguette bread cut into cubes is served with it.
When melting the cheese, you should stir it constantly but slowly with a wooden spoon so that everything is nice and creamy. Of course, other types of cheese (Bergbaron, Bergkäse, ...) can also be used or combined / mixed with one another. The kirsch can also be left out if children eat with them or if you don't like alcohol. Not only baguettes, but also ciabatta, or simply toasted bread slices are suitable for a cheese fondue. But apple or pear pieces are also worth trying. Other side dishes that are not dipped in the cheese are olives, peppers, pickles, grapes, ham, tomatoes or a normal leaf salad.
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