Cheese fondue moitié-moitié

Ingredients for 4 servings:

• 500 g cheese (Vacherin)
• 500g Gruyère
• ½ garlic clove(s)
• 320 ml white wine, not too sweet
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 2 tbsp cherry brandy
• 1 pinch(s) pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

from the Swiss canton of Fribourg

Rub the fondue pot with half a clove of garlic. Add both cheeses to the pot with the wine, cornstarch, and lemon juice and heat over medium heat, stirring occasionally, until the cheese melts. Add the kirsch, pepper, and nutmeg and simmer while stirring (about 10 minutes). Don’t overcook, or it will become tough. You should end up with a nice, creamy cheese mixture. Remember, the more side dishes you have for dipping, the more cheese you’ll need. As a rule of thumb, I use 250g of cheese per guest. This has worked well so far. Tip: If you have leftover cheese fondue, add a little broth and liquid cream to make a great cheese sauce for pasta or gratin dishes.