Ingredients
Method
Ingredients
- 1 clove of garlic, halved
- 3 dl white wine
- 500 g Gruyère or Emmental, coarsely grated
- ¼ dl vodka or Kirsch
- 1 tbsp. cornstarch
- Grated nutmeg, to taste
- Salt and pepper
- Bread, cut into bite-sized pieces
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Method
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1Rub the inside of the fondue pot with the halved garlic. This will give a mild flavor to the cheese without overpowering it.
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2Pour the wine into the fondue pot and bring to a boil over medium heat. Reduce the heat to low and add a small handful of cheese.
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3Stir constantly until the cheese has melted and the fondue is smooth. Continue in the same manner until all the cheese has been added and melted. If you add too much cheese at once, it will cause the fondue to become lumpy.
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4Whisk the alcohol and cornstarch together in a small bowl until smooth. Pour it into the pot and stir until the fondue is thick and creamy. Season with nutmeg, salt, and pepper.
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5Place the fondue on the stand and adjust the flame so that the cheese only receives gentle heat. Low heat is sufficient to keep the cheese smooth and warm.
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6Serve with bread cut into bite-sized pieces.
