French cheese fondue from Lyon

Ingredients for 1 servings:

• 1 garlic clove(s)
• 2 glasses of dry white wine
• 500 g cheese (Beaufort)
• 400 g cheese (Comté)
• 300 g cheese (Tomme de Savoie)
• ¼ piece(s) of cheese (Reblochon), approx. 100 g
• 1 cl kirsch, alternatively wine
• 1 tsp cornstarch
• 1 large loaf(s), light, with plenty of crust, e.g. crusty bread from the wood-fired oven
• 1 egg(s)

Instructions

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

Cheese fondue

You will need a caquelon (cheese fondue pot), a chafing dish (basically a warmer for the pot), and a fire pit (tea lights or fuel paste). Preparation: Grate the firm cheeses finely and set aside. Cut the Reblochon into fine pieces. Cut the bread into bite-sized pieces, ensuring that each piece has a bit of a crust. Preparation: Heat the caquelon. Peel and score the garlic clove. When the caquelon is warm, rub it well with the garlic. Then pour in the white wine and press in the garlic clove. When the wine starts to boil, add the cheese and stir constantly until smooth. Mix the starch with the kirsch until there are no lumps and stir in. If you are not using kirsch, please mix it with wine. Bring to a boil briefly. It is now ready to serve on the chafing dish. Please don’t forget the fire pit. Unfortunately, you have to stir the mixture frequently with a wooden spoon while enjoying it. Highlight: When you’re done, crack the egg into the pan and mix it with the remaining cheese. Since I like this recipe better than the Swiss version, I’ve posted it online. Unfortunately, the cheese fondues from Switzerland weren’t as delicious as this version.