| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese/eggs, Swiss |
4 |
Servings |
INGREDIENTS
| 200 |
g |
Gruyere cheese, 7 oz |
| 135 |
g |
Emmental cheese, 5 oz |
| 135 |
g |
Raclette cheese, 5 oz |
| 135 |
g |
'Vacherin de Fribourg'- |
|
|
cheese 5 oz |
| 2 |
T |
Corn starch |
| 3 |
T |
Kirsch |
|
|
Freshly ground pepper |
|
|
Nutmeg |
|
|
White bread, preferably 2-3 |
|
|
Glove garlic |
| 3 |
|
Dry white wine |
|
|
days old |
INSTRUCTIONS
Grate or shred the cheese. Cut the bread into cubes. Peel the garlic,
halve, rub the inside of a cast iron fondue dish (caquelon) with the
garlic. Pour the wine into the dish, place the dish on the hot stove
(not too hot !), add the cheese and stir CONTINUOUSLY until it has
melted. Blend the corn starch with the kirsch. Stir into cheese
fondue. Bring back to a boil, STIR CONTINUOUSLY !! Season with pepper
and nutmeg. Transfer the dish to a burner and let simmer. Impale a
piece of bread on the fondue fork and dip into the cheese. Serve a dry
white wine or black tea with a fondue. Top the meal with a 'small'
glass of kirsch ! (Kirsch = 'Cherry schnaps')
A Message from our Provider:
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