Swiss fondue

Ingredients for 4 servings:

• 400 g cheese (Gruyere), well stored
• 400 g cheese (Freiburger Vacherin)
• 4 dl white wine, dry
• 1 tbsp cornstarch (cornflour)
• 1 garlic clove(s), peeled (we usually use more)
• 2 cl cherry brandy
• a little pepper
• Paprika powder
• nutmeg
• 1 tsp. baking soda, if necessary
• Bread(s) (Parisian bread)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

the classic and best fondue

First, cut the bread into bite-sized pieces, using Parisian bread because that way you get a bit of crust on each piece. You need the bread for dipping it in the fondue. Instead of bread, our children love small cherry tomatoes or Wienerli sliced ​​into wheels. Then grate both cheeses with a grater, or cut them into small cubes and add them to the fondue pot. Grate the garlic clove beforehand; the garlic stays in the fondue and tastes great later. We usually use several cloves so everyone gets one. Then mix the cornstarch with a little wine and add it to the cheese, then add the rest of the wine. Stirring frequently, slowly bring the cheese to a simmer over a low heat. When the cheese has melted nicely, add the jar of kirsch and season with pepper, paprika, and a little nutmeg. Test with a piece of bread to see if it’s spicy enough. The amount of seasoning needed depends largely on the ripeness of the cheese. Once the fondue has reached your desired creaminess, you can add a pinch of baking soda, which makes it very airy and easier to digest. Then immediately place the fondue on the hotplate and start stirring the bread. Variations: You can use other cheeses instead of the ones mentioned above, but it’s important that the majority of them be well-aged cheese. You can also add sliced ​​mushrooms to the fondue, which gives it a special flavor. For those who don’t tolerate large amounts of cheese, we recommend using waxy potatoes that are only barely cooked for dipping instead of bread. This makes the fondue easier to digest. Drinks to enjoy: Tea or white wine