Preparation

rub the inside of the special container for fondue (caquelon). grate the cheese finely. Boil the wine with the lemon juice and the cheese, stirring constantly. Mix the starch with the kirsch and add it to the hot cheese. season with pepper and nutmeg. boil the cream cheese again until smooth and shiny; then place the caquelon on a stove arranged on the table. The fondue should boil very gently during the meal and should be stirred from time to time to keep it creamy. if the fondue is too runny, add a little cheese; if it is very thick, a little wine should be added to it. wine plays a very important role: it must not be very old and it must be very acidic.
In Switzerland, each canton has its own recipe for making fondue and they differ from each other in the choice of cheeses, since local products are always preferred. a tradition says that whoever loses a piece of bread when introducing it to the fondue must invite a bottle of wine to the diners.

Ingredients

  • 1 clove garlic,
  • 400 g. of Gruyère cheese,
  • 200 g. emmental cheese,
  • 300 ml. of white wine,
  • 1 teaspoon of lemon juice,
  • 2 teaspoons of starch,
  • 100 ml. kirsch (cherry liqueur),
  • black pepper,
  • grated nutmeg,
  • cubes of white bread (200 gr. per person).