Fondue Ingredients

  • 1 lb. Reserve, shredded
  • ½ lb. Ursario, shredded
  • 2 cups buttermilk
  • 1 garlic clove
  • 1¼ cups dry white wine
  • 3 Tbsp. cornstarch
  • 3 small whisky glasses of kirsch
  • Ground white pepper
  • ¼ tsp. ground nutmeg

Suggested Dippers

  • 1 loaf French bread, cut into cubes
  • Assortment of raw vegetables cut into bite-size pieces: broccoli, cauliflower, carrots, cherry tomatoes
  • Thin slices of apple
  • Steamed red potatoes, cut into bite-size chunks

Directions

  1. Rub a heavy stainless steel saucepan or heatproof clay fondue pot with split garlic clove.
  2. Dissolve the cornstarch in the kirsch.
  3. Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.
  4. When the cheese is completely melted, add the kirsch and cornstarch mixture, stirring vigorously.
  5. Continue to cook.
  6. Season with white pepper and ground nutmeg.
  7. Serve over an alcohol lamp. The cooking should continue on low heat.
  8. Stir constantly with small pieces of French bread speared on a fondue fork.
  9. P.S. Whoever loses his bread in the fondue, must kiss the person sitting next to them.