Cheese fondue

Ingredients for 3 servings:

• 200 g cheese (Appenzeller), grated
• 200 g cheese (Edam), grated
• 200 g cheese (Gruyère), grated
• 600 ml wine, Riesling
• 1 tsp cornstarch
• 2 cl cherry brandy
• 1 garlic clove(s)
• 1 stalk(s) baguette(s)
• 250 g farmer’s bread
• 200 g cucumber(s), cornichons (jar)
• 200 g baby corn (jar)
• 15 tomatoes, (cocktail)
• 15 mushrooms

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Halve the garlic clove and rub the fondue pot thoroughly with it. Pour in 300 ml of white wine and heat. Just before cooking, gradually add the grated cheese (I had it grated at the cheese counter – it saves time!), stirring constantly. Mix the cornstarch with the kirsch and add it to the mixture. Add the remaining 300 ml of white wine. Continue stirring everything well for a while. Dice the baguette and country bread. Gather the remaining ingredients in small bowls. Place the fondue pot with the cheese mixture on a chafing dish, dip a bread cube or mushroom on a skewer into the cheese mixture, and enjoy with the other ingredients.