Scrape the bottom and sides of the fondue pan with a garlic clove (use a glove or a fork so your hands don't smell). Discard the garlic. Add the cheese, grated or shredded, in this proportion:
200 g of Gruyère fondue
100 g of Emmental
50 g of Reine
Or use Swiss Emmental
While stirring and combining 9 to 10 tablespoons of dry white wine. When the cheese melts, season with black pepper and 1 tablespoon of Kirsch, Cognac or whatever. Serve at the table over a hot plate.
Scrape the bottom and sides of the fondue pan with a garlic clove (use a glove or a fork so your hands don't smell). Discard the garlic. Add the cheese, grated or shredded, in this proportion:
200 g of Gruyère fondue
100 g of Emmental
50 g of Reine
Or use Swiss Emmental
While stirring and combining 9 to 10 tablespoons of dry white wine. When the cheese melts, season with black pepper and 1 tablespoon of Kirsch, Cognac or whatever. Serve at the table over a hot plate.
