Cheese Fondue

How to make cheese fondue
200 g of grated cheese = 1 dl white wine per person (full meal)
150 g of grated cheese = 0.75 dl white wine per person (as main course)

Recipe for a full meal for 4 people
800 g grated cheese mix
4 dl of dry white wine
1 – 2 cloves of garlic
2 tbsp of lemon juice
2 tbsp of kirsch (optional)
2 tbsp of potato starch or corn starch
French bread and a variety of vegetables, such as carrot batons, trimmed radishes,
radicchio, chicory sliced in thin wedges.

1. Rub a fondue pot with a clove of garlic. For extra flavour, add an extra clove of finely
minced / pressed garlic.
2. Bring the wine to a boil and add the lemon juice
3. Now slowly add the cheese mix to the simmering wine. Keep on stirring! Give the
grated cheese a chance to melt into the wine and to gradually form a thick sauce. Do
not heat too high or too long or the alcohol will evaporate, forming a lumpy mass
4. Whisk together the kirsch and the potato starch. Continue stirring while you add this
to the fondue. Place the sauce on the table burner. Enjoy!

Tasteful variations:
Fondue with Salers – a speciality from the Auvergne region
Fondue with only Beaufort or Fontina d’Aosta
Fondue of Vacherin Mont d’Or from the Jura

Our mixture contains 4 cheeses: Beaufort, Tynjetaler, Apenzeller and Tilsitter

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