Traditional cheese fondue

Prep time: 10 min
Total time: 40 min
Serves: 4

Traditional Cheese Fondue

225g – Kaltbach Cave Aged Gruyère, grated
225g – Emmenthal, grated
1 tbsp – corn starch
1 – garlic clove, halved
1 cup – dry white wine
1 tbsp – kirsch
1/4 tsp – freshly cracked black pepper
1 – baguette, cut into bite-size cubes
1 cup – gherkins

Mix the cheese and corn starch and set aside.

Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine into the pan, set over medium heat and simmer. Gradually add the cheese in small batches and stir with a wooden spoon. When the first batch melts, add the second batch and continue until all the cheese melts.

When all cheese has melted and the fondue has a smooth consistency, stir in the kirsch. Sprinkle with pepper. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to a fondue pot if available. Serve with a baguette and gherkins.

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  • Clover Leaf Cheese Emmenthal, Swiss (200g approx)

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