Gruyere cheese (to taste) Grind. The fondue pot (fondue pot) rub with garlic. White wine is warm over medium heat on the stove. The cheese in wine under stirring, at best melt in the form of a figure eight. The cheese should bubble slightly, so the cheese does not burn.
The cornstarch with the kirsch and stir well to bind the cheese mixture. Season with pepper and nutmeg. Finally, add a little baking soda and mix well. It foams up the cheese. The soda makes sure that the cheese fondue is not so heavy on the stomach and is making it more digestible. The heater (base to keep warm) on the table and put the pot with the cheese fondue to keep warm.
This is served in bite-sized pieces of sliced white bread or baguette, the impaled on fondue forks and is pulled through the cheese fondue. It should always boil the cheese slightly.
¤ 400 g Emmentaler
¤ 1 / 4 L White wine
¤ 3 tablespoons Kirsch
¤ 3 tsp Cornstarch
¤ Freshly ground pepper
¤ 250 g White bread
Serves 3 – 846 cal per serving, 20 mins Prep – 20 mins Total