Ingredients for 4 people
400 g Emmental cheese
400 g Gruyère cheese
1 garlic clove
350 ml dry white wine
50 ml Kirsch liqueur
1 tbsp. cornflour
A little water
Salt, pepper, nutmeg - Special cheese fondue
Method
Cut the garlic clove in half and rub it all round the fondue pot. Add the cheese and wine to the pot, crush the rest of the garlic in a garlic press and add, then heat everything together gently on the stove, stirring continuously until the cheese has melted and combined with the wine to form a creamy consistency.
Then mix the cornflour with a splash of cold water until smooth and add with the Kirsch liqueur, stirring and bringing back to the boil for a moment. Finally season with pepper, nutmeg and salt (go easy with the salt, as the cheese is already salty).
Put the fondue pot on a heated fondue stand on the table and serve with cubes of baguette.
„Kulinarische Achterbahnfahrt“, Peter Gaymann | Hans-Albert Stechl
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