Hearty cheese fondue

Ingredients for 4 servings:

• 1 tsp oil
• 50 g bacon, finely diced
• 1 garlic clove(s), squeezed
• 300 ml wine, very dry rosé
• 400 g cheese, grated Gruyère
• 200 g cheese, grated Emmental
• 1 tbsp lemon juice
• 2 tbsp mixed Provençal herbs, finely chopped
• 1 cl schnapps (fruit brandy)
• 2 tbsp cornstarch
• Pepper, white from the mill
• Grey bread (black bread with sourdough), diced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with more delicious serving tips

Heat the oil in the fondue pot. Brown the bacon and garlic, remove, and set aside. Add the wine and cheese to the pot and melt, stirring constantly. Add the lemon juice, pepper, herbs, and the cornstarch dissolved in the fruit brandy, stir thoroughly, and bring to a boil. Add the bacon and garlic again, place the fondue on a chafing dish, and serve. Tip: In addition to the brown bread, you can also serve it with raw mushrooms, gherkins, pearl onions, salami rolls, olives, crab, or cubes of white bread fried in garlic butter. Serve with the same rosé wine used for cooking. Note: Suitable herbs include tarragon, oregano, thyme, basil, and rosemary. Dried herbs can also be used as an alternative.