Cheese Fondue

When the cheese fondue is almost finished, at the bottoma brown crust is formed. Do not let it burn - remove the pot from the fire, pick up the crust with a fork and give it to the most honorable guests or divide between all - this is the custom! When the fire fondue fades, the guests sit for a while at the table, drink a few more glasses, pick up the remaining pieces of bread; Through a short break you can serve coffee or chilled wine.

There are many aggregates for fondue fromdifferent materials (from iron, ceramics, clay), with different types of heaters from burners to candles and with different prices, so that everyone can pick up a fondushnitsu to his liking and on his pocket. The kit includes a bowler, a burner and several forks. For cheese fondue the clay or ceramic pot is best suited, since the heating temperature is very moderate.

Ingredients:

• cheese Gruvier (or Cheddar) - 450 g


• Emmental cheese - 250 g


• white wine (Neuchatel is best) - 3/8 l


• lemon juice - 1 teaspoon


• starch - 4 tablespoons


• kirsch (cherry vodka) - 1-1 / 2 tablespoons


• garlic - 1 slice


• black pepper


• nutmeg


• White bread

Preparation:

Grate the pot with a slice of garlic. Cut the cheese into cubes and place in a pot. Stirring (not circles, but eights) wooden spoon add wine, lemon juice, starch. Stir while the cheese does not melt. Lemon juice is important, because it makes the cheese melt faster. Add 1 1/2 tablespoons kirsch, a pinch of black pepper and nutmeg and cook a little more. Cut the bread into cubes. Move the pot to the burner and serve with bread cubes. You can experiment in the choice of additives. It can be: sausage, ham, olives, different kinds of bread, etc. Everything is cut into cubes. Prepared cubes of products pierce the fork and dip into cheese mass.