Gruyère-Emmental Cheese Fondue with Silver Fir Essence

01. October 2012


Fondue: For 4 persons


Ingredients

  • 500 g Gruyère, grated
  • 250 g Emmental, grated
  • 2 g garlic, peeled
  • 350 g white wine
  • 20 g cornflour (Maizena)
  • 25 g kirschwasser
  • White pepper, freshly milled
  • Grated nutmeg, sweet paprika powder
  • A small amount of white fir essence
  • Approx. 800 g rustic bread 


Preparatory work

  • Stir cornflour with kirschwasser
  • Cut bread into bitesize pieces
  • Crush garlic clove


Preparation

Rub fondue caquelon with crushed garlic clove. Add white wine, bring to the boil and add the grated cheese whilst stirring continuously. Heating evenly, stir to give a smooth mass.

Then bind together with the stirred cornflour and season with pepper, nutmeg and paprika.

Shortly before serving, add aroma with a little (2-3 drops) silver fir essence. Now place the caquelon on the rechaud and serve the bitesize cubes of bread with it separately in the bread basket.
 


Rudolf Lehmann

Gruyère-Emmental Cheese Fondue with Silver Fir Essence

* incl. VAT, plus shipping