The cheese fondue is made in a special pot with a little hot hornillito below and keeps the fire burning all the time so it will not harden.
Ingredients for 4 people:
¤ 1 clove of garlic
¤ 400g Gruyere cheese
¤ 200g Emmental cheese
¤ 0.3 l semidry white wine
¤ 1 teaspoon lemon juice
¤ 2 level tablespoons of starch (cornstarch)
¤ 1 glass of kirsch
¤ a little ground black pepper
¤ Pan cut the day before diced (200g per person)
How to make the recipe:
Rub the inside of the pan with the garlic. Grate the cheese and add two to the pot. Mix wine, lemon juice and potato starch and add to cheese. Stir well.
Heat the preparation in the Cheese and stir constantly on the move by eight so that the cheese does not melt in your threads.
Add the kirsch and season with pepper. After a brief cooking, and when it has formed a homogenous and creamy, she moved the pot to the table and placed on the stove on. Once at the table, the fondue should remain in constant, slow cooking.
Way to Serve: You click a piece of bread at the end of the holder and dipped into the pot, stir the dough a little cheese rolling and turning the holder, so that the cheese does not drip. Finally, is introduced to his mouth. But note that the cheese is hot!