cooking time5 min.
- Wipe the Fondue pot with the garlic clove. Add the white wine and heat slowly. Add the grated cheese, stir and continue to cook on a gentle heat until the texture becomes consistent. Dissolve the maize starch in kirsch and add to the Fondue. Season with pepper, nutmeg and if necessary some salt.
- Serve and consume immediately. Each guest dips small 2 cm cubes of bread into the cheese and stirs the cheese mixture around. At the end of the Fondue add an egg to the Fondue pan, mix it thoroughly with the cheese and conclude the Fondue with this.
Variations: You can design your own personalized fondue with different types of cheese: Why not try Appenzell, Almkäse, Raclette, Vacherin (a type of Emmental cheese from the Franche-Comté and Savoie areas of France) or blue cheese.
You can also try it with different bread varieties such as white bread, farmhouse bread or wholegrain bread according to taste. As an alternative to bread Fondue can also be eaten with cooked vegetables such as potatoes, leeks, cauliflower florets, mushrooms, etc.
You can also flavour the Fondue with a pinch of cumin seeds or bacon cubes, sliced mushrooms or – for a spicier flavour – add 2 small, blanched chili peppers cut into rings.
900 g cheese (300 g Emmental, 300 g Gruyère, 300 g Comté)
1 garlic clove, peeled and halved
4 level tsp. maize starch
400 ml white wine
1 tsp freshly pressed lemon juice
1 small glass kirsch