Original Swiss Cheese Fondue

Mix 2 tbsp. cornflour with a dash of kirsch in a glass. Rub the caquelon (cheese fondue ceramic casserole) with 2 cloves of garlic. Heat 400 ml of dry white wine in the caquelon and add 800 g of fondue mixture.

The ball of cheese that is now formed must be allowed to slowly melt into a mass while stirring constantly. Once the wine and cheese form a uniform amount, add the corn mixture and season heartily with nutmeg and pepper. The fondue should now come to a nice consistent amount in 2-3 min. Otherwise, add a little bit of cornflour/cherry mixture and you’re done. For easier digestibility you can add a Msp.

Tip: If you like it, you can add chopped garlic. – Pearl onions or possibly other pickles. -mushrooms fresh or possibly dried. – steamed bacon. ~Pieces of pear or possibly apple. -Add a good tsp. of mustard and a pinch of curry and stir.

By the way, a brave shot of vinegar also saves the divorced fondue. A special treat at the end of the cheese fondue is the croute, the cheese crust baked on the bottom. Of course, the one who has lost the least bread in the fondue or is not yet full gets it.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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