Cheese fondue

Ingredients for 4 servings:

• 380 g cheese (Gruyere)
• 140 g cheese (raclette cheese)
• 140 g cheese (Friburger Vacherin Clasic)
• 140 g cheese (Friburger Vacherin Select)
• 3 dl dry white wine (possibly Fendant)
• 3 large garlic cloves, whole
• 1 small shallot(s)
• 1 cl cherry brandy
• 2 tsp cornstarch
• 1 tbsp cream, whipped
• 800 g bread cubes
• 20 small mushrooms
• Pepper from the mill
• nutmeg

Instructions

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

Crettol’s Fondue Maison

Grate all the cheeses separately using a Rösti grater. Pour the wine into the fondue pan. Press 1 clove of garlic into the wine and add the remaining garlic whole. Add the whole shallot. Add the Gruyère cheese and seasonings and bring to a boil slowly. When the Gruyère is almost melted, add the two differently aged Vacherin cheeses and the Raclette cheese. Melt slowly while stirring. Do not boil!!! Dissolve the cornstarch in the kirsch and fold in. Finish with whipped cream until creamy. Serve with bite-sized pieces of bread and sautéed mushrooms. Tips: If the fondue melts slowly, it can’t curdle or clump. If the mixture is too thick, thin with a little wine. If the fondue melts slowly, thicken with a little cornstarch/kirsch. The bread is easier to digest when it’s a day old. Mix light and dark breads. Caraway bread also tastes very good.