Swiss cheese fondue

Name: Swiss cheese fondue
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Garlic clove; 300 g Gruyère cheese; 300 g Emmental cheese; 3 deleted Tsp Cornstarch; 270 ml dry white wine; 1 TEASPOON Lemon juice; 2 cl cherry brandy; 7-10 Tbsp white pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Garlic clove
300 g Gruyère cheese
300 g Emmental cheese
3 deleted Tsp Cornstarch
270 ml dry white wine
1 TEASPOON Lemon juice
2 cl cherry brandy
7-10 Tbsp white pepper

Directions

1
Cut through the garlic clove. Rub the fondue pot with it. Coarsely grate both cheeses. Mix half of the cheese with cornflour in the fondue pot. Add white wine and lemon juice. Bring to the boil, stirring with a wooden spoon. Reduce heat. Add the rest of the cheese and melt while stirring at a mild heat. The fondue must not boil any more. Season fondue with kirsch and pepper, keep warm on the chef's plate
2
Skewer prepared cutlets, bread or potatoes on forks, dip them into the fondue and stir. Occasionally stir at the bottom of the fondue pot so that the fondue does not set
3
Neutral grissini, white wine, black tea and finally cherry brandy go well with it. Do not drink any carbonated drinks with it!