Cheese fondue for Christmas

Ingrédients

• 300 g Gruyère, grated
• 200 g Emmentaler, grated
• 300 ml dry white wine
• 1 garlic clove, halved
• 1 tbsp cornstarch
• 2 tbsp kirsch (or apple juice as an alternative)
• 1 tbsp lemon juice
• Pinch of nutmeg
• Freshly ground black pepper
• Optional: a pinch of paprika powder
• 1 baguette or sourdough loaf, cut into cubes
• 200 g cooked baby potatoes
• 150 g cooked broccoli and cauliflower florets
• 100 g dried sausage or charcuterie of choice
• Cornichons and pickled onions, for garnish

Préparation

1. 1

   Finely grate the Gruyère and Emmentaler and mix them in a bowl. Let the cheese come to room temperature.Rub the inside of the fondue pot with the halved garlic clove for a subtle flavor base.Pour the white wine into the fondue pot and warm over medium heat until the wine just starts to simmer. Add a splash of lemon juice.Add the cheese in small portions to the warm wine, stirring each time in a figure-eight motion with a wooden spoon until the cheese is completely melted. Don’t let the pot get too hot, otherwise the cheese will separate.Dissolve the cornstarch in the kirsch and add this mixture to the fondue. Keep stirring gently until the fondue is smooth and thickened.Season with nutmeg, pepper and optionally a pinch of paprika. Taste and adjust to your preference.Place the fondue pot on the burner in the center of the table on a low flame so the cheese stays warm without boiling. Arrange the bread cubes, vegetables and cold cuts around it and serve immediately.Give everyone a fondue fork and enjoy together. Remember to stir occasionally so the fondue stays silky.