Ingredients
Serves 4
- 1½ cups Gruyère AOP grated
- 1½ cups Emmentaler DOP grated
- 1 clove of garlic
- 4 tsp corn flour
- 1.5 cups white wine
- 1 pinch Cayenne pepper
- 1 oz of kirsch (Cherry Brandy)
Preparation
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Rub the fondue dish with the clove of garlic. Leave in pot if desired. Mix the Gruyère AOP, the Emmentaler AOP and the corn flour together in the fondue dish.
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Add the white wine and bring to a boil while stirring continuously until the cheese has melted.
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Add the kirsch and the Cayenne pepper.
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Keep the fondue dish warm on the burner over a very low flame.
Recommendation
A black tea from Sri Lanka goes well with it: a Ceylan Uva Adawatte. Or a Lao Shou Mei - a white tea from China.
Bon
Appétit
Appétit
