- 200 to 220 g cheese coarsely grated or cut in small dice
- 0.8 dl dry white wine
- 1 clove garlic (small if you're not a fan of garlic, large otherwise)
- kirsch (about 1/2 dl for 4 to 5 persons)
- Maizena (cornstarch)
- pepper, salt possibly
- 150 to 180g bread per person
The recipe:
Heat the wine and the coarsely chopped garlic in the fondue pot.
Add the cheese when the wine starts to simmer.
Stir continuously, slowly in an 8 shape.
When the cheese is melted and the mix starts to simmer, add the maizena mixed with a little wine or in the kirsch.
When the mixture is smooth, add the kirsh, stir a couple of minutes and serve immediately.
IngredientsIngredients
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