Camembert Fondue

Name: Camembert Fondue
Yield: 8
Ingredients: 300g of Camembert cheese; 300g of Emmental cheese; 300g of Gruyère cheese; 1 1/2 cups dry white wine; 2 tablespoons Kirsch liqueur; 1 clove garlic; 1 pinch nutmeg; 1 pinch white pepper; 1 tablespoon cornstarch; Accompaniments; 4 black bread slices with nuts, cut into pieces; 4 pear slices, cut into pieces and drizzled with lemon juice; 4 red or Italian grapes without seeds

1
300g of Camembert cheese
2
300g of Emmental cheese
3
300g of Gruyère cheese
4
1 1/2 cups dry white wine
5
2 tablespoons Kirsch liqueur
6
1 clove garlic
7
1 pinch nutmeg
8
1 pinch white pepper
9
1 tablespoon cornstarch
10
Accompaniments
11
4 black bread slices with nuts, cut into pieces
12
4 pear slices, cut into pieces and drizzled with lemon juice
13
4 red or Italian grapes without seeds

Ingredients

1
300g of Camembert cheese
2
300g of Emmental cheese
3
300g of Gruyère cheese
4
1 1/2 cups dry white wine
5
2 tablespoons Kirsch liqueur
6
1 clove garlic
7
1 pinch nutmeg
8
1 pinch white pepper
9
1 tablespoon cornstarch
10
Accompaniments
11
4 black bread slices with nuts, cut into pieces
12
4 pear slices, cut into pieces and drizzled with lemon juice
13
4 red or Italian grapes without seeds

Directions

1
1
2
Cut the garlic in half and rub the halves around the fondue pot
3
Then add the white wine and Camembert cheese
4
Heat over low heat until melted, stirring with a wooden spoon
5
Add the remaining cheeses and stir
6
Keep the pot at the correct temperature
7
2
8
In another container, dissolve cornstarch in Kirsch liqueur, then add it to the cheese mixture, stir
9
Season with nutmeg and white pepper
10
Stir constantly until the fondue starts to bubble
11
Remove from heat and serve warm
12
At the table
13
Pierce a piece of black bread or fruit with the fondue fork and dip into the fondue.