Neuenburger Cheese Fondue

Ingredients

• 1 clove garlic
• 300 ml dry white wine (e.g., Riesling)
• 1 tsp lemon juice
• 400 g Gruyère cheese
• 200 g Emmental
• 1 heaping tsp starch
• 2 tbsp kirschwasser
• coarsely ground black pepper
• a pinch freshly grated nutmeg
• 600 g white bread (1 loaf)

Instructions

1. 1.

   Peel the garlic, cut it in half lengthwise and rub the fondue pot (caquelon) with it. Pour in the white wine and lemon juice and slowly heat on the stove.

2. 2.

   Gradually add the cheese and melt over medium heat, stirring constantly in an "A" shape with a wooden spoon. Whisk the starch with Kirschwasser until smooth and use it to bind the cheese mixture. Stir until the mixture is creamy and smooth. Season with pepper and nutmeg.

3. 3.

   Cube the white bread and arrange on a platter. Place the caquelon over a low flame so the fondue simmers gently. Skewer the bread cubes with fondue forks and dip them into the melted cheese.