Traditional cheese fondue for approx. 4 people
- 1 clove of garlic
- 1.5 dl dry white wine
- 275 g Emmental cheese
- 275 g Gruyére cheese
- 1 tbsp cornstarch flour
- (1 tbsp kirschwasser or vodka)
- a little black pepper
- Bread cubes
First, prepare the cheese fondue on a regular stove, in a coated pan. Only pour the mixture into the fondue pot at the end.
- Rub the inner surface of the fondue pot with a clove of garlic.
- Measure the white wine into a coated pan and, as it boils, add in the coarsely grated cheese, a handful at a time. Let the previous handful melt before adding the next one. Stir constantly until the cheese has melted. Add in the black pepper, the liquor (optional) and finally the corn flour soaked in a drop of water. Stir and allow the fondue to thicken before pouring it into the heated fondue pot.
- With the cheese fondue, serve bread cut into large cubes. You can also serve chopped vegetables, fruits and vinegary tinned foods.