Fondue

From: gutekueche.ch 
 
 The perfect blend of Romandie and Deutschschweiz. 
 
 
 
 
 
 Cook 
 0:30 
 
 
 Yields 
 6 servings 
 
 
 
 
 
 Ingredients 
 
 
 
 1 bread Bauernbrot 
 
 
 400 g Gruyère, grated 
 
 
 400 g Deutschschweizer cheese (Emmentaler, Appenzeller, Fribourger), grated 
 
 
 50 ml Kirsch 
 
 
 1 clove of garlic 
 
 
 1 pinch of salt 
 
 
 1 pinch of pepper 
 
 
 1 pinch of nutmeg, Muskatnuss 
 
 
 15 g starch 
 
 
 375 ml white wine 
 
 
 
 Instructions 
 
 
 
 In the fondue pot heat up the white wine to medium heat. 
 
 
 Pour in grated cheeses. Stir continuously. 
 
 
 Mix kirsch with stark in a cup. 
 
 
 Once the cheeses reach a creamy consistency, pour in the mix. Keep stirring. 
 
 
 Add salt, pepper, and nutmeg. 
 
 
 Cut the bread into 3x3cm squares, and serve. Don't forget to lit up a heater under the fondue pot.