Walser cheese fondue

Ingredients for 2 servings:

• 350 g mountain cheese (Walserstolz), grated
• 1 garlic clove(s)
• ⅛ liter white wine
• 8 g potato flour
• 40 g cherry brandy
• pepper
• 1 pinch of nutmeg
• 440 g white bread, diced

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a delicious recipe from my winter holiday in Austria

Rub the fondue pot with the squeezed garlic clove. Boil the white wine (half as much wine as cheese) and add the grated cheese. Bring to a boil over high heat, stirring constantly, until smooth. Thicken with potato flour dissolved in the white wine and season with pepper, nutmeg, and finally, kirsch. Serve the fondue while still simmering. If the fondue is too thick, add white wine while stirring constantly. If it is too thin, thicken with potato flour. Other schnapps can be used instead of kirsch. A dry, tart white wine or tea goes best with fondue. Potatoes, cucumbers, bacon, pears, etc. can also be skewered instead of bread.