Main course · For guests
Cheese Fondue
Two cheese blends, clear temperature rules and plenty of practical accompaniments.
Method
- 01
Grate the cheese - by hand (!), not with a machine.
- 02
Rub the inside of the caquelon with the garlic clove.
- 03
Set the hob to low and pour no more than 100 ml of white wine into the caquelon at first. Let it get hot, but do not boil.
- 04
Important: the cheese mixture must never boil. A small bubble is fine, though.
- 05
Gradually add the grated cheese to the wine, stirring so that it melts well. Keep an eye on the temperature and adjust if necessary. If the mixture becomes too thick, add more wine.
- 06
Keep adding cheese and let it melt. Stir, stir, stir.
- 07
Once all the cheese has melted, add the kirsch - carefully, as too much schnapps will spoil the taste. Rule of thumb: 2-4 cl; I stick to 2 cl max.
- 08
Season with pepper and nutmeg. For looks use white pepper; flavour-wise black or white makes no difference.
- 09
If the mixture is too thin: mix white wine and cornflour, stir in slowly and let it thicken for 1-2 minutes.