Classic Cheese Fondue

Name: classic Cheese Fondue
Total time: 25 min
Yield: 4
Ingredients: 1 paprika; 250 gram Cherry tomato; 250 gram mushroom; 1 baguette; 2 tablespoon kirsch; 2 tablespoon ma? zena; 450 gram mild grated cheese; 300 ml dry white wine; 1 toe garlic

Ingredients

Directions

Additional requirements: caquelon (refractory cheese fondue pan) or small (frying) pan with thick bottom.
Wipe the mushrooms.
Cut the pepper into pieces and the baguette into cubes.
Halve the garlic.
Rub the bottom of the caquelon with garlic and pour the wine into it.
Bring the wine over medium heat to the boil.
When small bubbles rise, add the cheese by hand.
Let the cheese melt with stirring.
In a small bowl, stir the cornstarch with the kirsch or two tablespoons of white wine.
Add this porridge to the fondue while stirring.
Heat the fondue until it becomes a nice smoothly bound sauce.
Place the caquelon on a hot plate on the table.
Put the baguette, the mushrooms, tomatoes and peppers around it.
Dip the baguette and vegetables with a fork into the cheese fondue.
Tasty with a green salad.