Cheese Fondue
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SERVINGS
PREP IN
COOK FOR
900 g cheese (300 g Emmental, 300 g Gruyère, 300 g Comté)
1 garlic clove, peeled and halved
4 level tsp. maize starch
400 ml white wine
1 tsp freshly pressed lemon juice
1 small glass kirsch
Pepper
Some nutmeg
1 garlic clove, peeled and halved
4 level tsp. maize starch
400 ml white wine
1 tsp freshly pressed lemon juice
1 small glass kirsch
Pepper
Some nutmeg
