Ingredients
- 11 oz of Emmentaler
- 14 oz of Gruyère
- 1 clove of garlic
- 10 fl oz of dry white wine
- a splash of lemon juice
- one small glass of brandy
- 1 teaspoon of cornstarch
- freshly ground pepper
Serving suggestions
- Bread
- Ham hock
- Celery
- Cherry tomatoes
Preparation
- Grate the cheeses. Rub the pan with a clove of garlic. Pour the wine and lemon juice into the pan and turn on the heat. While stirring, add the cheese a handful at a time and let it melt.
- Dilute the corn starch with the brandy and add the mixture to the cheese. Bring the fondue to a boil while stirring and add pepper to taste.
- Place the fondue on a heating element at the table. Serve with bread, celery, ham hock and cherry tomatoes.
Tips
Fondue works better with bread that is a little bit stale. Cut the bread into slices in advance so that it will be a bit drier by the time it is served.
