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Swiss Fondue

My father-in-law has been making this recipe for decades — first in his own shop, and now for the family. This is the recipe we use at home.
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Ingredients Method Notes

Ingredients
  

  • 150-200 grams cheese per person, grated Our mixture: equal parts Gruyère, Fribourgeois Vacherin, Tilsiter and Bachtaler. Or any combination of good melting cheese works
  • 100 ml white wine
  • Kirsch
  • Cornflour or Cornstarch
  • Knife tip Baking soda
  • Sprinkle Pepper, paprika and a touch of nutmeg
  • 1/2 clove Garlic
  • 150-250 g Crusty Bread per person

Method
 

  1. Rub the fondue pot with the garlic
  2. Mix the Kirsch and cornflour together and set aside
  3. Pour the wine into the pan, add seasonings and baking soda, mix in the grated cheese and move to the stove
  4. Stir on high heat until the cheese begins to melt, then turn down and keep stirring. Never stop.
  5. Add the Kirsch and cornflour mixture and stir well
  6. Move immediately to the burner and eat straight away

Notes

FIGUGEGL — En Guete.