classic swiss cheese fondue recipe as tested on numerous guests over the last few weeks

For 4:

2 garlic

4 dl white wine

400 gr. Gruyere (grated)

400 gr vacherin (grated)

4 tablespoon maizena

A little tiny bit of kirsch schnaps

Pepper

Nutmeg

500-800 gr bread.

Preparations:

Cut the garlic in half and rub the inside of the pot. Put the grated cheese, wine, maizena into the pot (caquelon). On low heat (3-4) and stirring heat it up until it boils. Then switch to very low heat. It should not boil again. Put the kirsch into the fondue and a little grated nutmeg. Keep warm on the rechaud (the fireplace on the table). The melting process with low heat can take between 30-45 minutes. But it is better to melt too slow than too fast. If it gets too much heat, the grease inside the cheese will separate and then it is ruined.