Cheese fondue with three types of cheese

Ingredients for 4 servings:

• 800 g potatoes, cook until firm
• some salt and pepper
• 2 small shallots
• 2 cloves garlic
• 200 g cheese, Gruyere
• 200 g cheese, raclette cheese e.g. Gomser
• 200 g cheese, Vacherin Mont d’Or
• 10 g butter
• 2 dl white wine, very suitable Fendant
• 5 tbsp cider
• 2 tsp cornstarch (cornstarch)
• 1 shot of cherry brandy
• 500 g white bread

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cheese fondue in a different way, with potatoes and bread

Wash the potatoes thoroughly and boil in salted water for 25-30 minutes. Drain, allow to steam off, and keep warm. In the meantime, peel the shallots, halve them, and slice them into fine strips. Peel and crush the garlic cloves. Coarsely grate the Gruyere and Raclette cheeses. Pass the Vacherin cheese through a fine sieve. Melt the butter in a fondue pan, add the shallots and garlic, and sauté until translucent. Add the white wine and cider, add the cheese, and bring to a boil, stirring constantly. Season to taste with salt and pepper and a small dash of kirsch. Dissolve the cornstarch in cold water to thicken the fondue (while gently boiling, stir in the cornstarch until it is nice and creamy and smooth; it should not boil too hard). Cut the bread into cubes and use them for dipping. Pour a small portion of the fondue over the potatoes. The Vacherin Mont d’Or, which is matured in the cave cellar, gives it a fine, light wine cellar flavor.