Three types of grated cheese for the fondue. (source: Jana Liptáková)
Ingredients: 2 pieces of garlic, 300g grated Appenzeller cheese, 300g grated Gruyére cheese, 300g grated Emmentaler cheese, 4dl dry white wine, 1 tsp of lime juice, 3-4ml Kirschwasser (typical Swiss cherry liquor), 3 tsp of corn starch, freshly ground pepper, small amount of nutmeg.
Preparation: Mince the garlic. Combine all of the (thickly grated) cheeses with the wine, lime juice and the corn starch (prepared in a small amount of water) in a special pot called a “caquelon”. Place the caquelon on the stove over low heat. Constantly stir the mixture until it is completely melted. At the end, add the Kirschwasser, freshly ground pepper and the nutmeg. Once the fondue is ready, put the caquelon on a small burner in the middle of the table. Adjust the heat so that the cheese remains melted and at a constant temperature while eating. Serve the fondue with fresh white or brown baguettes cut roughly into 2x2 cm pieces. Place a piece of baguette on a long-stemmed fondue fork and dip it in the melted cheese. Stir the cheese at the bottom of the pot from time to time so that it does not burn. Fondue can be served with dry white wine or black tea.
