Cheese Fondue

Coarsely grate the cheese (not in the store, but grate fresh!) or cut. Rub the fondue pot (should be enameled or stainless steel, not copper, because of the acidity) with garlic, then boil the wine and the juice of one lemon until just bubbling. At low to moderate temperature, in smaller portions, add the grated cheese and stir the whole. It is best to stir in give an “8” so that no lumps of cheese form (at the beginning it always lumps a little, it gets better later).

After the cheese has melted, mix a little bit of cornstarch with the kirsch and add it to the mixture. The consistency must be viscous, otherwise repeatedly bind a little bit more.

Add a little grated nutmeg and pepper.

Later, cut bread into bite-sized (not too small, otherwise you will lose it) cubes and keep the cheese warm on the rechaud burner (lightly ripple). Make sure the bread always has a crust side if possible, otherwise it will be too soft and crumbly.

Variations: -Instead of Gruyère, you can also use other strong hard cheese, e.g. Swiss, mountain cheese, Appenzeller Swiss, Tilsiter, Fribourg Emmental …. .

However, you should not use too much industrial cheese (i.e. Allgäuer Emmentaler, etc.), because it is too bland.

-Instead of white bread, black bread or rye bread is also very suitable. I personally prefer to this def

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