Cheese Fondue

Ingredients
5

  • 300ml dry white wine
  • 300g Emmental cheese
  • 300g Gruyère cheese
  • 3 cloves of garlic
  • 5cl kirsch (cherry brandy)
  • About 2 tbsp cornstarch
  • 3-4 large baguettes

Instructions

  1. Grate the Emmental and Gruyère.
  2. Rub the fondue pot with a clove of garlic.
  3. Pour the wine into the pot and heat.
  4. While stirring constantly, gradually add the cheese and let it melt.
  5. Press the remaining two cloves of garlic and add to the cheese.
  6. Dissolve the cornstarch in kirsch and stir into the fondue. The fondue should now have a creamy consistency. Add a little more starch if needed.
  7. Cut the baguette into finger-width slices and serve with the fondue.

Enjoy your meal!