| Re: Cheese Fondue
400gr/13.5oz. Grated Gruyere cheese
400gr/13.5oz. Grated Emmenthal cheese
1 to 10 (to taste) Cloves of garlic, quartered
4 dl/13.5floz. White wine
1 tblsp. Cornstarch
1 liqueur glass KIRSCHSCHNAPS
Ground pepper and ground nutmeg to taste
Peel the garlic and cut the cloves coarsely. Cut another clove in half and rub the inside of the Caquelon with it. Add the wine, the grated cheese and the cornstarch (dissolve the cornstarch in a bit of the cold wine before adding). Start to heat it slowly – stir constantly!! (It’s very important to keep stirring it all the time or you won’t get a creamy Fondue.)
When it is creamy and melted, add the Kirsch and season with nutmeg and pepper.
At table, put the Caquelon on the Rechaud (heater). Using long forks, dip cubes of bread into the cheese. Even at the table constant stirring is important otherwise the Fondue will turn lumpy!!
Fondue is served with either white wine or strong black tea. Sometimes, pickled gherkins and onions are also served .It is not recommendable to drink cold water or fizzy drinks alongside a Fondue, because this can lead to congealing of the cheese to a lump in your stomach.
NON-ALCOHOLIC VERSION!
Swap the white wine for sour apple juice (Cider) and the kirsch for lemon juice
If the Fondue gets too runny, then add another handful of cheese and let it cook on high heat or add a little more diluted cornstarch. If it gets to thick, add a little more Wine, Lemon Juice or Kirsch. If it starts to separate, then place it quickly back on the stove on high heat, stir briskly with a whisk and add a little more diluted cornstarch.
HTH
Happy cooking
EastEnders
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