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Cheese Fondue (Fondue Suisse)

ingredients

crushed garlic
400 g Emmenthal
800 g Gruyere cheese
cornflour
600 ml dry white wine
juice of 1/2 lemon
125 ml kirsch
grated nutmeg
small pinch of cayenne

method

1. Rub the interior of a fondue pan with crushed garlic and add 400 g Emmenthal and 800 g Gruyere cheese, both cut into 0.5 cm dice and dusted with cornflour.

2. Place over heat and gradually add 600 ml dry white wine, the juice of 1/2 lemon, 125 ml kirsch, grated nutmeg and a very small pinch of cayenne.

3. Place the pot on a table heater so as to keep it gently simmering while guests dip their pieces of bread in it.

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Also see categories;

Gruyere

Also in this category

Cheese Fondue (Fondue Suisse)
Rosti Potatoes (Rosti)
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