500 g of grated Emmental cheese
2 tablespoons of all-purpose flour
1 clove of garlic, cut in half
2 cups of dry white wine
Salt and black pepper to taste
Nutmeg to taste (optional)
3 to 4 tablespoons of kirsch or brandy
2 bones, bamboo skewers, or filo strips with husks, cut into pieces
500 g of grated Emmental cheese
2 tablespoons of all-purpose flour
1 clove of garlic, cut in half
2 cups of dry white wine
Salt and black pepper to taste
Nutmeg to taste (optional)
3 to 4 tablespoons of kirsch or brandy
2 bones, bamboo skewers, or filo strips with husks, cut into pieces
In a bowl, mix the cheese with the flour
Rub the inside of a fondue pot with garlic
Pour in the wine and bring to a simmer over low heat
Add the cheese gradually, stirring until it melts completely
Season to taste with salt, pepper, and nutmeg (if desired)
Add the kirsch or brandy
Place the fondue pot on a trivet
Let it cool slightly before serving
Serve with the pieces of bread.
