Fondue of gruyere

Name: fondue of gruyere
Total time: 20 min
Yield: 5
Ingredients: 600 gram Gruyère AOP Switzerland; 2 teaspoon cornstarch; 1 clove garlic; 5 deciliter dry white wine; 1 mespoint nutmeg; 2 tablespoon kirsch; 1 dash lemon juice

Ingredients

600 gram Gruyère AOP Switzerland
2 teaspoon cornstarch
1 clove garlic
5 deciliter dry white wine

1 mespoint nutmeg
2 tablespoon kirsch
1 dash lemon juice

Directions

Grate the Gruyère AOP and mix the grater in a bowl with 2 teaspoons cornstarch. Halve the garlic. Rub the fondue pan with the half cloves of garlic. Heat the white wine in the fondue pan.
Turn off the heat as soon as the boiling point is reached and add the Gruyère AOP per hand. Stir gently with a wooden spoon. Season with pepper and nutmeg. Add the kirsch and the lemon juice.
Serve the cheese fondue with cubes of focaccia, chestnut mushrooms, celery sticks, fennel and cherry to dip into the fondue.