Fondue is the Valaisans what Paella is the Spanish.
Preparing fondue and tasting, are more of a ritual than anything else; and a ceremonial, the origin and meaning are lost in the mists of time, is essential. This is an excellent opportunity to meet friends. The fact that everyone eats directly into the same pot actually a very good time and informal. The tie would be moved …
2 small cloves garlic, lightly crushed
400g Gruyère cave aged, grated
100g Swiss Emmentaler, grated
100g Vacherin Fribourg, grated
20 ml (4 tsp.) Cornstarch
freshly ground black pepper to taste
freshly grated nutmeg to taste
1 ¼ dl cracking
20 ml (4 tsp.) Kirsch (optional)
Loaf or baguette fresh or slightly stale, cut into cubes
Slices of cooked sausage or sausage
Rub the inside of fondue pot with a clove of garlic.
Chop two cloves and put them in the pot.
Add cheese, cornstarch, pepper and nutmeg. Mix well.
Add wine and heat over medium heat, stirring constantly with a wooden spoon until the cheese is melted and mixture is smooth.
Simmer very gently for about 30 seconds, add the kirsch. Adjust seasoning.
Place the pot on the stove and serve immediately with the trimmings.