Fondue

Description

Swiss fondue - is a dish of melted cheese with the addition of wine, Kirsch, garlic and spices. Prepared in a special heat-resistant pot - caquelon. Served with ​​bread, cut into cubes. The bread is speared on a fondue fork and dipped into the cheese mixture. Fondue is usually served with the same wine, which was used in its preparation. 

Ingredients

(For 2 servings)
200 g Gruyère cheese
200 g Emmental cheese
200 ml dry white wine
1-2 garlic cloves
2 tbsp Kirsch
1 tsp flour
Ground black pepper
A pinch of ground nutmeg
White bread, cut into medium cubes

Instructions

Rub the caquelon with a cut garlic clove. Grate the cheese. Mix the flour with the wine. Put the cheese into the caquelon, pour the wine mixture. Crush the garlic with a garlic press, add to the cheese mixture. Bring the mixture to a boil, stirring constantly. Stir in the same direction in a figure 8 motion to prevent the cheese becomes stringy. When the cheese mixture becomes smooth add the Kirsch and spices. Serve with the white bread.

Tip: You need to buy bread for a day before cooking fondue. When the bread is not very fresh it does not slide off the fork into the hot cheese.