Original Cheese Fondue From Switzerland

Per person calculate 200 to 250 g of cheese. Per 200 g of cheese 1 dl of dry white wine. For each kg of cheese, add about 0.6 to 1dl of kirsch to the cornflour (depending on the desired consistency), squeeze the garlic in the saucepan and brush the walls.

Stir the cheese until it melts completely – add the white wine a little at a time – (don’t be alarmed if the cheese clumps a little at the beginning, just keep stirring until it melts completely!) Finally, add 100 ml of cherry water mixed with cornflour -> don’t stop stirring! As soon as the whole is nice and creamy, put it on the already lighted teapot and start stirring and serving on the spot! On the table serve white bread pieces, grapes, fresh pears, orange pieces, pineapple pieces and apple pieces, etc.. Add dry white wine and or black tea.

Preparation time: 40 min.

Difficulty: normal

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