- Cooking at the table
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01. November 2016
First of all, grate the cheese finely with a grater.
Chop the onion and garlic finely and lightly fry in the caquelon with some butter.
Douse the onion mixture with white wine.
Gradually add the cheese in small amounts and melt whilst stirring continuously.
Right at the end stir in the cornflour.
Season the liquid cheese fondue with freshly ground pepper and nutmeg. If desired, some Kirschwasser can be stirred in.