Swiss Classic: Cheese Fondue
Our recipe for a classic cheese fondue.
| Ingredients | ||
|---|---|---|
| 1/4 | l | white wine |
| 300 | g | Gruyere |
| 300 | g | Vacherin |
| 1 | handful | of garlic |
| 50 | ml | cherry brandy/Kirsch |
| 1 | pinch(es) | nutmeg |
| 1 | pinch(es) | fleur de sel |
| 1 | pinch(es) | black pepper |
| 1 | tablespoon(s) | cornflour |
To serve:
| Ingredients | ||
|---|---|---|
| 300 | g | white bread |
Preparation:
- Cut the bread into large cubes. Finely chop the garlic and grate the cheese. Pour white wine into a fondue dish and bring to the boil.
- Add the cheese and stir until it has all melted. Season with salt, pepper and nutmeg.
- Finally stir in the cornflour and add the cherry brandy. Put the pot dish on a fondue rack over a flame and eat with white bread.
Tip:
Tips:
- You can also use other strong cheeses for the cheese fondue: Emmenthal, Appenzeller, Comté, Parmesan, etc.
- Cold fondue can be reheated.