500 g of Emmenthal cheese
1 clove of garlic
2 tablespoons (chopped) of butter
100 g of coarsely grated ginger
1 cup (American) of dry white wine
1 cup (American) of heavy cream
1 tablespoon of cherry brandy (Kirsch)
2 Bengal-style potatoes, cut into cubes
Salt, black pepper, and nutmeg to taste
500 g of Emmenthal cheese
1 clove of garlic
2 tablespoons (chopped) of butter
100 g of coarsely grated ginger
1 cup (American) of dry white wine
1 cup (American) of heavy cream
1 tablespoon of cherry brandy (Kirsch)
2 Bengal-style potatoes, cut into cubes
Salt, black pepper, and nutmeg to taste
Grate the cheese coarsely and reserve
Eloge the garlic clove on a fondue pan and set aside
Bring the fondue pan over low heat and add the butter, ginger, salt, black pepper, and nutmeg
Once simmering, add the wine
When the cheese starts to melt, stir constantly in an eight shape with a wooden spoon
When the cheese is fully melted and creamy, add the heavy cream and whisk until smooth
Add the cherry brandy and transfer the fondue pan to a warm water bath
Using a special fondue fork, spear each potato cube and dip it into the cheese fondue, coating it evenly.
