Cheese Fondue

Ingredients

• 400 g Emmentaler
• 400 g Gruyère cheese
• 50 ml Kirschwasser
• 1 Garlic clove
• 1 pinch nutmeg
• Pepper
• Salt
• 15 g starch
• 475 ml dry white wine
• bread (cut into cubes)
• 200 g meat loaf
• 200 g cooked salami
• 200 g olives (green with paprika filling)
• 200 g sun‑dried tomatoes

Instructions

1. 1.

   Prepare the fondue pot, lightly crush and halve the garlic clove to rub the pot.

2. 2.

   Grate the cheese and add it to the pot with wine; stir constantly over medium heat until a smooth cream forms.

3. 3.

   Whisk starch with a little Kirschwasser until smooth, fold into the cheese mixture, let it thicken once. Season with salt, pepper and nutmeg.

4. 4.

   Place the pot on a burner and serve. Provide cubed bread. Dice the meat loaf and cooked salami, arrange on plates, add drained olives, and spoon in diced sun‑dried tomatoes.