Recipe Tip: Swiss Classic: Cheese Fondue - Falstaff

Top Recipe by Julian Kutos. All ingredients and tips for getting it right. Our recipe for a classic cheese fondue.

Ingredients

• 0.25 l white wine
• 300 g Gruyere
• 300 g Vacherin
• 1 clove(s) of garlic
• 50 ml cherry brandy/Kirsch
• 1 pinch(es) nutmeg
• 1 pinch(es) fleur de sel
• 1 pinch(es) black pepper
• 1 tablespoon cornflour
• 300 g white bread

Steps

1. Cut the bread into large cubes. Finely chop the garlic and grate the cheese. Pour white wine into a fondue dish and bring to the boil.
2. Add the cheese and stir until it has all melted. Season with salt, pepper and nutmeg.
3. Finally stir in the cornflour and add the cherry brandy. Put the pot dish on a fondue rack over a flame and eat with white bread.
4. You can also use other strong cheeses for the cheese fondue: Emmenthal, Appenzeller, Comté, Parmesan, etc.
5. Cold fondue can be reheated.