July 26, 2016


Garlic clove - 1
White wine - 450 ml
Emmenthal cheese - 350 g (grated)
Gruyere cheese - 350 g (grated)
Cornflour - 1 tsp
Kirsch - 3 tbsp
French bread (cut into 1 inch cubes)


  • Rub an earthenware or cast-iron casserole with the garlic. 
  • Pour in the wine and set the pan over low heat. As the wine begins to heat, stir in the cheese, a handful at a time.
  • Continue stirring until all the cheese has been added and the mixture is creamy. 
  • Mix the cornflour with the kirsch and add it to the fondue.
  • Put the casserole on a spirit stove (with the flame turned down to low) on the table. Serve with bread.

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