Vacharin Cheese Fondue
Ingredients | Cheese Fondue
3 garlic clove, smashed
500g grated Gruyere cheese
500g grated Appenzeller cheese
500g grated Vacherin cheese
500ml cooking white wine
60ml cherry brandy
100g cornstarch
1 teaspoon lemon juice
freshly ground white pepper
1 long baguette, diced
Method | Cheese Fondue
Rub the fondue pot with the cloves of garlic and leave them inside. Add the white wine and bring it to the boil. Afterwards add slowly the mixed cheeses and stir them around so the cheese slowly melts.
Reduce the heat. When all the cheese is melted and it slowly starts cooking add the cornstarch, mixed with water. Add it with the spoon bit for bit until it gets slightly thick. Add the cherry brandy and season it with fresh pepper. Ready to serve.