Ingredients
- 400g Gruyere King Cut – grated
- 400g Emmental – grated
- 1 clove garlic cut in two, lengthwise
- 4 teaspoons cornstarch
- 1.5 cup white wine
- 1 small glass kirsch (optional)
- 1 pinch of Cayenne pepper
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Preparation
1. Rub the fondue dish with the clove of garlic. Leave in pot if desired.
2. Mix the grated Gruyere, the grated Emmental and the cornstarch together in a bowl.
3. To your fondue pot (if stovetop safe), add the white wine and bring to a simmer over medium heat.
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4. Add cheese by the handful to the simmering wine, stirring continuously until the cheese has melted.
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5. Add the kirsch (if using) and the Cayenne pepper.
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6. Keep the fondue dish warm on the burner over a very low flame.
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Serves 4 (Meal)
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