Cheese Fondue

Ingredients

• 300 g mixed mushrooms (porcini, button mushrooms... )
• 1 Shallot
• 1 tbsp chopped parsley
• 1 tbsp butter
• Salt
• 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 cherry brandy
• 1 Garlic clove
• Pepper (from the grinder)
• 1 baguette

Instructions

1. 1.

   Clean mushrooms and slice them. Peel shallot and dice finely.

2. 2.

   Sauté shallot in hot butter until translucent, add mushrooms and steam until liquid evaporates, stir in parsley and season with salt and pepper.

3. 3.

   Halve garlic, rub fondue pot with it. Grate cheese finely. Pour wine into pot and gradually melt cheese in the hot wine, stirring constantly in a figure‑eight motion, adding lemon juice. Dissolve potato starch in little water, fold into the cream. Finally mix in baking soda and cherry brandy, pepper strongly, and keep warm over a double boiler. Cut baguette into bite‑sized cubes and serve with mushrooms.