Cheese Fondue Swiss style

I am blogging for 11 years now with more than 3400 blogs, but one of Germanys most cherished New Years Eve dishes elouded me.

I grew up having the Swiss Cheese Fondue a couple of times a year, because we had Swiss neighbors for a while. Runny and stinky cheese was one of my favourites growing up.

Later it became the typical go to last day of the year dish.

I opened my fridge and a small block of Swiss Gruyère cheese sat there for a while. Bought for a recipe I have not made yet. But the expiration date was today. Usually no problem with vaccum packed cheese. But some more left over grated cheeses were there too.

Mac n' Cheese? Käsespätzle, Cauliflower cheese? Nothing really spoke to me. Then I thought: What is Gruyère usually used for?

Swiss Cheese Fondue!

For 1 person:

120 ml white wine or rosé

1 sprizz of lemon

1 garlic clove

150 g Gruyère grated

50 g Emmenthal grated

50 g Gouda grated

1 tsp potato starch

2 tbsp kirsch spirit

White pepper

Nutmeg

Baguette

Press the garlic in the wine in a small pot and add lemon. Heat up and toss all the cheeses in.

With a wooden kitchen spoon stir until everything is melted and the cheese bubbles lightly.

Dissolve starch in Kirch and add and thicken up the cheese. Season with white pepper and nutmeg.

Keep the cheese fondue on a hot plate or rechaux to stay creamy.

Break the baguette in small chunks and dig in.