Cheese Fondue with Fleischkäse

Ingredients

• 1 clove garlic
• 300 ml dry white wine (e.g., Riesling)
• 300 g Emmental
• 300 g Gruyère cheese
• 1 tsp starch
• Salt
• Pepper (freshly ground)
• 1 tsp chili flakes
• 300 g Fleischkäse
• 300 g cooked, waxy potatoes (from the day before)
• 12 dates
• 12 slices Parma ham
• 2 ripe apples (e.g., Boskop)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and halve the garlic. Rub a fondue pot with it, pour in the wine (leaving 3 tbsp), and bring to a boil. Meanwhile grate the cheese coarsely and add it to the wine. Stir constantly over low heat until the cheese melts into a thick sauce. Bring the mixture to a simmer and thicken with starch that has been mixed into the remaining wine. Season the cheese sauce with salt, pepper, and chili flakes, then place on a warming plate.

2. 2.

   Cut the Fleischkäse into bite‑sized cubes. Peel and cube the potatoes. Remove pits from the dates and wrap each in a slice of ham. Wash the apples, quarter them, remove seeds, and cut into strips. Drizzle with lemon juice. Skewer the Fleischkäse, potatoes, dates, and apple strips on fondue forks as desired and dip into the cheese sauce.