For cheese lovers and high spirits!:
Bernese cheese fondue
- 400 g mature Swiss Emmental
- 400 g Comté cheese
- 1 garlic clove
- 1 tbsp. butter
- 4 tsp. cornflour
- 348 ml white wine
- 2 tsp. lemon juice
- 500 ml cream
- 4 egg yolks
- 4 cl kirsch
- freshly ground pepper
- freshly ground nutmeg
- pinch of salt
- 1 large baguette
Rub the fondue pot (caquelon) with the sliced garlic and leave the garlic in the pot to taste. Heat up the fondue pot on the stove, melt the butter in it and add a pinch of salt. Briefly bring the grated cheese with cornflour, white wine and a little lemon juice to the boil while stirring vigorously (stir in a figure 8).
Whisk the cream with the egg yolks, salt to taste and stir into the cheese. Bring the pot to the boil again and simmer for 5 minutes until the cheese has melted and a smooth mixture has formed. Pour in the kirsch, season with pepper and nutmeg and put it on the portable stove (réchaud).
Cut the bread up into bite-sized cubes and brown them off in a pan if desired. If you like, you can wet the bread with kirsch before dipping it into the cheese
Anticipate 150-250g of cheese and approx. 250g of bread per person.
Keep stirring the cheese mixture when dipping the bread. Doing so keeps the fondue thick and creamy and keeps it from burning. The cheese mixture should not boil or bubble on the réchaud – just simmer lightly.
It is also possible to dip prunes or cubes of bread wrapped in thinly cut farmhouse bacon into the fondue.
Serve white wine or a warm tea with the cheese fondue and avoid drinks that are too cold.
Total time: approx. 20 mins.