Cheese Fondue with Bacon

Ingredients

• 250 g Raclette cheese
• 250 g Chevre goat cheese
• 250 g Appenzeller
• 125 g smoked, fully cured bacon
• 1 tbsp oil
• 1 Tbsp starch
• 150 ml dry white wine
• 500 g baguette
• 1 Garlic clove
• 1 tsp dried marjoram
• 0.5 tsp hot paprika powder
• 40 ml kirsch

Instructions

1. 1.

   Drain and cube the cheese as needed.

2. 2.

   Cut the bacon into small cubes and fry in hot oil in a fondue pot; gradually add the cheese while stirring until it melts (it may lumpy at first but will smooth out).

3. 3.

   Whisk the wine with the starch and stir into the melted cheese, squeeze in the garlic, season with marjoram and paprika.

4. 4.

   Keep the fondue warm over a rechaud and stir in the kirsch.

5. 5.

   Cut bread into bite‑sized cubes and use a fork to dip them through the cheese mixture.