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Rezept: Schweizer Käsefondue

Give it a go and try our Swiss Cheese Fondue!

Swiss Cheese Fondue for two

Traditionally, the Swiss used to melt Gruyere and Emmenthaler cheese so this fondue recipe is based on that. Feel free to improvise and add a few touches of your own.


Ingredients:

2 garlic cloves (cut in halves)
250 ml white wine
225 g Gruyere cheese (shredded)
225 g Emmenthaler cheese (shredded)
15 ml lemon juice
15 cornflour
30 ml kirsch
(pepper, nutmeg, paprika)

Preparation:

1. Rub the inside of the fondue pot with the halves of garlic

2. Add the wine and lemon juice to the pot and heat until boiling.

3. Lower the heat and gradually stir in the cheeses until they melt. Keep stirring all the time!

4. If you want to use kirsch, blend with cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth – don’t let it boil or it will burn.

5. Add pepper, nutmeg or paprika to taste.

6. Cut the bread into bite size cubes.

7. Dip the bread cubes into the cheese with fondue prongs and enjoy.

-> Easy option (that most Swiss people use :-) ): If you don’t want to make your own mixture, you’ll find some “ready made mixture fondues” in the supermarket.
Heat it up, add some garlic if you like and enjoy.


Tips & Traditions:


Cold drinks are not usually served. The traditional drink to go with fondue is hot tea or white wine.

Add more cheese if the fondue is too liquid, add more wine if it's too thick.

Italian or French bread makes excellent dippers. You can also try mild green or red peppers, zucchini slices or whatever you’re in the mood for.

If you ask your guests to make a figure 8 while dipping, this will ensure that the cheese mixture gets constantly stirred.

Tradition says, that if the item you’re dipping comes off your fork, you need to sing a song or tell a joke.



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