Cheese Fondue

Ingredients

Gruyère cheese 350 g

Emmental cheese 350 g

1 clove garlic

Dry white wine 400 ml

Corn flour 1.5 tbsp

Cherry vodka 115 g

Nutmeg 1 pinch

Ground white pepper 1 pinch

Baguette 1

Grate the cheese on a coarse grater, peel the garlic, and cut in half. Cut the bread into small cubes. Rub the fondue pot with garlic. Pour the white wine into the fondue pot and heat over low heat.

Gradually add the cheese and, stirring constantly, let it melt. Once all the cheese has melted, bring to a boil.

Mix the corn flour with kirsch (cherry vodka) and add to the cheese mixture. Bring everything to a boil and continue stirring until the mixture is smooth. Season with pepper and nutmeg.

Place the fondue over an open flame, pierce the bread with fondue forks, and dip it in the cheese. Alternatively, serve some boiled potatoes dipped in the fondue as a side dish with the gherkins.

Enjoy!