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A swiss classic for cold winter dinners.
Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again.
- ⏲️ Prep time: 10 min
- 🍳 Cook time: 30 min
- 🍽️ Servings: 4
- 1 garlic clove
- 4 dl (1.5 cups) white wine
- 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended)
- 1 shot of kirsch (cherry brandy)
- 1 tsp lemon juice
- 1-2 tbsp starch flour
- 1 loaf (~800g/~1.7 lbs) of white bread
- A pinch of nutmeg
1. Rub the Pot with garlic clove.
2. Cut bread into small squares.
3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
4. Season with a bit of pepper and nutmeg.
5. Serve right away.
6. Stick bread squares on fondue fork one by one and stir them in the fondue.
- sekthor - [github](https://github.com/sekthor), [contact](mailto:sekthor@protonmail.ch)
;tags: swiss cheese