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

Instructions

1. 1.

   Halve the garlic and rub the fondue pot with it. Grate the cheese finely. Pour the wine into the pot and gradually melt the cheese in the hot wine.

2. 2.

   Stir constantly in a figure‑eight motion with a wooden spoon, adding lemon juice. Dissolve potato starch in a little water and fold into the mixture.

3. 3.

   Finally mix in baking soda and kirsch, season generously with pepper, and keep warm over a low flame. Cut the baguette into bite‑sized cubes and serve.