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.

all up and running in the new year

both H and me are enjoying hard work and beautiful scenerey at the lake of zürich. Snowfall has been a little slow this year and we have lots of guests over weekends so skiing is a bit down compared to last season. we hope to be on the slopes again soon though.

new years 2010/2011

new "family" blog for us, our friends and whoever is interested

Hello alltogether.

Another blog? Yes, we want to give ourselves and you the possibility to see fotos and read our news. maybe we even have some thoughts we like to share with you.

so, have fun here and read yourself through our stuff.