Cheese Fondue (Untitled Recipe)

Name: Cheese Fondue (Untitled Recipe)
Ingredients: Deep, round plate originating from the Emmental valley - where the famous Emmental cheese is produced - fondue is ideal for cold days because it warms up the atmosphere and comforts the stomach. Prepared in an earthenware pot with a handle, it goes to the table over a cooler that takes care of maintaining the temperature. We sit around the fondue, each with their fork (or better, skewer), to spear cubes of white bread (slightly toasted) and immerse them in the hot cheese mixture, wrapping the skewer and eating without accompaniment. For the mixture, we should calculate 150 grams of grated cheese per person (92/3 Emmental type for 1/3 fondue), half a cup of white wine, 1/4 teaspoon of cornstarch, 1 tablespoon of kirsch, a pinch of pepper and a little garlic paste, along with 200 grams of white bread cut into small squares, with rind. Rub the pan with garlic, add cheese, salt, pepper, and wine. Let it simmer over medium heat, stirring constantly, until the mass becomes smooth. Add the kirsch that has been dissolved in cornstarch and let it simmer for another half minute. Take it to the cooler on the table, with low heat that stays lit until the end of the spectacle.

1
Deep, round plate originating from the Emmental valley - where the famous Emmental cheese is produced - fondue is ideal for cold days because it warms up the atmosphere and comforts the stomach. Prepared in an earthenware pot with a handle, it goes to the table over a cooler that takes care of maintaining the temperature. We sit around the fondue, each with their fork (or better, skewer), to spear cubes of white bread (slightly toasted) and immerse them in the hot cheese mixture, wrapping the skewer and eating without accompaniment. For the mixture, we should calculate 150 grams of grated cheese per person (92/3 Emmental type for 1/3 fondue), half a cup of white wine, 1/4 teaspoon of cornstarch, 1 tablespoon of kirsch, a pinch of pepper and a little garlic paste, along with 200 grams of white bread cut into small squares, with rind. Rub the pan with garlic, add cheese, salt, pepper, and wine. Let it simmer over medium heat, stirring constantly, until the mass becomes smooth. Add the kirsch that has been dissolved in cornstarch and let it simmer for another half minute. Take it to the cooler on the table, with low heat that stays lit until the end of the spectacle.

Ingredients

1
Deep, round plate originating from the Emmental valley - where the famous Emmental cheese is produced - fondue is ideal for cold days because it warms up the atmosphere and comforts the stomach. Prepared in an earthenware pot with a handle, it goes to the table over a cooler that takes care of maintaining the temperature. We sit around the fondue, each with their fork (or better, skewer), to spear cubes of white bread (slightly toasted) and immerse them in the hot cheese mixture, wrapping the skewer and eating without accompaniment. For the mixture, we should calculate 150 grams of grated cheese per person (92/3 Emmental type for 1/3 fondue), half a cup of white wine, 1/4 teaspoon of cornstarch, 1 tablespoon of kirsch, a pinch of pepper and a little garlic paste, along with 200 grams of white bread cut into small squares, with rind. Rub the pan with garlic, add cheese, salt, pepper, and wine. Let it simmer over medium heat, stirring constantly, until the mass becomes smooth. Add the kirsch that has been dissolved in cornstarch and let it simmer for another half minute. Take it to the cooler on the table, with low heat that stays lit until the end of the spectacle.