Sauce

Swiss cheese fondue

Name: Swiss cheese fondue
Total time: 30 min
Yield: serves 4
Ingredients: 400 g Cheese; 300 ml White wine; 1 clove Garlic; 1 tbsp Cornstarch; 1 pinch Noix de muscade; 1 loaf Bread

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Cheese — to buy400 g
White wine — to buy300 ml
Garlic — to buy1 clove
Cornstarch — to buy1 tbsp
Noix de muscade — to buy1 pinch
Bread — to buy1 loaf

Preparation

Rub the inside of the fondue pot with the halved garlic clove to subtly flavour the fondue.
Grate the Gruyère and Emmental (a classic half-and-half blend): finely grated cheese melts more evenly.
Pour the white wine into the pot and heat gently, without letting it boil.
Add the grated cheese little by little, stirring constantly in a figure-eight with a wooden spoon, waiting for each handful to melt before adding the next.
Dissolve the cornstarch in a little kirsch and stir this into the fondue to thicken it slightly and stop it from splitting.
Season with a pinch of pepper and nutmeg, move to the tabletop burner and serve immediately with bread cubes for dipping.
Stir regularly while eating to keep a smooth texture until the very last bite.