With its authentic flavors and perfectly melty texture, this traditional recipe is a true celebration of togetherness.<\/p>\n
For 4 servings:<\/p>\n
– Cheese (Comt\u00e9, Beaufort, Emmental) – 1 kg
\n– Dry white wine – 40 cl
\n– Cornstarch (Maizena) – 1\/2 tsp
\n– Kirsch – a splash<\/p>\n
1. The key to a great fondue is high-quality cheese. It melts better and enhances the flavor. In this recipe, we use equal parts of Comt\u00e9, Beaufort, and Emmental.<\/p>\n
2. Start by adding the dry white wine to a fondue pot. Once it starts to simmer, incorporate the thinly sliced or grated cheeses.<\/p>\n
As the cheese begins to melt, stir well to achieve a smooth consistency.<\/p>\n
Dissolve a half teaspoon of cornstarch in a little Kirsch and blend it into the fondue. This not only thickens the mixture but also adds a lovely aromatic touch.<\/p>\n\n\n