Scrape the bottom and sides of the fondue pan with a garlic clove (use a glove or fork to avoid getting your hands smelling). Discard the garlic. Place the cheese, grated or shredded, in this proportion:
200 g of melted Gruyère
100 g of Emmental
50 g of Reinecker
Or use all Emmental
Scrape the bottom and sides of the fondue pan with a garlic clove (use a glove or fork to avoid getting your hands smelling). Discard the garlic. Place the cheese, grated or shredded, in this proportion:
200 g of melted Gruyère
100 g of Emmental
50 g of Reinecker
Or use all Emmental
Stir and combine 9 to 10 tablespoons of dry white wine
When the cheese has melted, season with black pepper and 1 tablespoon of Kirsch, brandy, or other liqueur
Serve at the table over a radiator.
