Cheese fondue

Ingredients

Quantities for 4 servings.

• 400 g Gruyère, coarsely grated
• 400 g Vacherin fribourgeois, coarsely grated
• 300 ml Dry white wine
• 2 tbsp Cornflour
• 1 clove Garlic
• 2 tbsp Kirsch
• 1 tbsp Lemon juice
• 1 pinch Nutmeg and pepper
• 600 g Firm-crumbed bread, cubed, with crust

Method

1. Rub the inside of the pot with a cut clove of garlic and leave it in.
2. Toss both grated cheeses with the cornflour by hand until every shred is coated.
3. Warm the wine with the lemon juice until bubbles appear at the edge, but not to a boil.
4. Add the cheese a handful at a time, stirring in a figure of eight until each is fully melted before the next goes in.
5. When the mass turns even and strings from the spoon, add the kirsch and season with nutmeg and pepper.
6. Move it to the burner and keep the flame at its lowest. The bread is speared through the crust rather than the crumb.