Cheese fondue

Fondue au fromage

Ingredients9

• Gruyère cheese400 g
• Vacherin Fribourgeois cheese400 g
• dry white wine300 ml
• garlic clove1
• cornstarch1 tbsp
• kirsch2 tbsp
• freshly ground black pepper1 pinch
• freshly grated nutmeg1 pinch
• crusty bread600 g

Method

1. Grate both cheeses coarsely and toss them together so they melt evenly.
2. Cut the bread into bite-sized cubes, each with some crust, and set aside.
3. Rub the inside of a fondue pot with the cut garlic clove, then discard the garlic.
4. Pour in the wine and warm it over medium heat until it is hot but not boiling.
5. Add the cheese a handful at a time, stirring constantly in a figure-eight motion until smooth.
6. Stir the cornstarch into the kirsch, then mix it into the fondue and cook briefly until slightly thickened.
7. Season with pepper and nutmeg, then keep the fondue gently bubbling over a low flame.
8. Spear bread on long forks, swirl it through the cheese, and serve immediately.