Cheese fondue
Cheese melted with white wine and kirsch in an earthenware pot (caquelon) over a burner, into which you dip cubes of bread on long forks. Switzerland’s winter sharing dish.
Ingredients
- 400 g grated Gruyère
- 400 g grated Vacherin Fribourgeois or Emmental
- 300 ml dry white wine
- 1 garlic clove
- 1 tablespoon of cornflour
- 2 tablespoons of kirsch
- Nutmeg and pepper
- 1 kg day-old bread, cubed
How to make it at home
- Rub the inside of the pot with the halved garlic.
- Heat the wine in the pot, add the cheeses little by little and stir in a figure of eight over a low heat until melted.
- Dissolve the cornflour in the kirsch and add it to bind the fondue.
- Season with nutmeg and pepper.
- Put the pot on the burner in the middle of the table and dip the bread, always stirring.
The trick: Whoever loses their bread in the pot buys the next round (or sings).