Fondue with kirsch
6 servings
30 minutes
Fondue with kirsch is the true embodiment of Swiss culinary tradition, enveloped in the aromas of white wine, garlic, and two noble cheeses – Gruyère and Emmental. This dish was born in Alpine villages where shepherds melted leftover cheese and bread to create a warming and hearty dinner. The taste of fondue is rich and velvety with a slight acidity from the wine and a subtle fruity note from kirsch. It pairs perfectly with crispy bread, vegetables, and even fruits. Fondue is not just food; it’s a whole ritual of sharing where everyone dips a piece into the fragrant cheese mixture, enjoying the warmth and coziness of company. This dish symbolizes friendship and unity, turning an ordinary dinner into an unforgettable gastronomic adventure.
1
Cut a clove of garlic in half and rub the inner walls of the fondue pot with it. Add wine and bring to a boil over medium heat.
- Garlic: 1 clove
- Dry white wine: 1.5 glass
2
In a cup, mix starch and kirsch.
- Cornstarch: 1 tablespoon
- Kirsch: 2 teaspoons
3
Slowly, in portions, add cheese to the wine, constantly stirring in a zigzag, but not in a circle or spiral, and add the next portion when the previous one melts. Do not let it boil.
- Gruyere cheese: 230 g
- Emmental cheese: 230 g
4
Mix the starch and add it to the fondue. Bring to a light boil and slight thickening, about 5-8 minutes. Transfer to a stand with a burner and serve.
- Cornstarch: 1 tablespoon
