Traditional cheese fondue
Serves four
1 big and juicy clove of garlic
2 ½ dl dry white wine
250 g Gruyère cheese
250 g Comté cheese
200 g Appenzeller cheese
(1 package Urbani truffles)
1 tbsp Indian corn flour + 3 tbsp of water
2 tbsp alcohol (Kirschwasser or Grappa)
nutmeg
black pepper
Make the cheese fondue in a shallow and flat thick-bottomed ceramic or enamelled cast iron container. Slice the clove of garlic in two, and rub it on the walls of the fondue pot. Grate the cheeses. Pour the white wine into the pot, and mix in the grated cheese. Melt the mixture while mixing it continuously. Add the Indian corn flour thickening and let it boil. Check the flavour and season the fondue with a dash of alcohol, nutmeg and black pepper.
Set a basketful of bread cubes on the table. Suitable
accompaniments also include vinegar vegetables (e.g., vinegar
cucumber, small onions, cauliflower, carrot slices), vegetables
(e.g., Indian corn, radish, broccoli, asparagus) and salad. Also
place a black pepper mill on the table. Remember that it’s against
tradition to eat fondue with the same fork you use to dip bread
into the molten cheese mass.