Cheesefondue

For the last few weeks it has been pretty cold, wet and dark in Zurich. There's only one good thing about this weather: it's Fondue-time!

Ingredients per person

1 tbsp of corn starch
5 cl of Kirsch
1 clove of garlic
1 dl of dry white whine
1 dash of lemon juice
200g grated cheese (e.g. half Gruyère, half Vacherin Fribourgeois)
freshly ground black pepper
200g white bread, cut in dices (I like it with a lot of crust, e.g. Baguette)

Dissolve the corn starch in the Kirsch. Put the mix aside for the moment.

Cut the garlic clove in half and rub down the Caquelon (Fondue pan) with it. Bring the white wine to a boil together with the garlic and the lemon juice. Add the grated cheese and let it melt, stirring constantly in a figure 8.

As soon as all the cheese is melted, add the corn starch-Kirsch-mix and bring everything to the boil until the cheese and the wine have combined. Keep stirring all the time. Season with black pepper.

Keep the Fondue warm over a Rechaud (small burner) and dip the bread cubes in the cheese.

E Guete!