Time 30m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.
Time 30m Yield Serves 6 Number Of Ingredients 0 Steps:
Leave the garlic cloves whole and warm together with the white wine in a large heavy cast iron saucepan or cheese fondue pan. Do not boil. Grate the cheese and sprinkle with the flour. Mix it well and add to the pan. Stir well until the cheese is melted. Mix the kirsch with the bicarbonate of soda and add to the cheese at the end of cooking. Serve with crusty baguette sliced into 3cm slices and quartered. Keep the pan on a low heat to ensure the cheese remains melted. Don’t drink beer with fondue!
