Ingredients
- 400 g ripe Gruyère cheese
- 200 g ripe Appenzeller cheese
- 200 g ripe Swiss Emmental cheese
- 2 cloves of garlic
- 400 ml dry white wine
- 4 ts cornstarch
- 800 g white bread
- pepper
- nutmeg
- Kirschwasser
Preparation
1. Coarsely grate the cheese. Peel and mince the garlic. Add the cheese and garlic to the pot. Mix together the white wine and cornstarch, then pour over the cheese.
2. Cut the bread into large cubes.
3. Stirring continuously over medium heat, let the fondue mixture slowly melt and come to a boil. Season the fondue to taste with pepper, nutmeg and kirschwasser.
4. In the middle of the table, place the pot on top of either the Navigenio (at level 1) or a fondue stove. To eat, spear the bread cubes on fondue forks and dip them into the cheese fondue. The fondue should continue to simmer throughout the entire meal.
Tip
- In order for the fondue to be a success, it is very important that you use truly ripe cheeses.
This recipe has been tested and approved by AMC.
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