Cheese Fondue

Ingredients

• 400 g Gruyère cheese
• 200 g Swiss Emmental
• 300 ml white wine
• 1 tsp lemon juice
• 2 tsp potato starch
• 1 pinch baking soda
• 100 ml kirsch
• 1 Garlic clove
• Pepper
• 1 baguette
• Mixed pickles
• quartered tomatoes

Instructions

1. 1.

   Halve the garlic and rub it into the fondue pot. Grate the cheese finely. Pour the wine into the pot and gradually melt the cheese in the hot wine, stirring constantly with a wooden spoon in an arch shape while adding lemon juice.

2. 2.

   Dissolve the potato starch in a little water and fold it into the mixture. Finally stir in baking soda and kirsch, season heavily with pepper, and keep warm over a double boiler.