Fondue Central Switzerland
Rub the caquelon with the halved garlic clove, mix the cheese with cornflour and bring to the boil together with the white wine and lemon juice, stirring constantly. Add the kirsch and season with pepper and nutmeg.
| 1 clove of garlic, peeled and sliced into two |
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|---|---|
| 300 g Sbrinz AOP, grated |
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| 200 g Raclette Suisse®, grated |
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| 300 g Tilsiter Switzerland (red) |
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| 3½ dl white wine |
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| 4 teaspoons of cornflour |
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| 1 teaspoon of lemon juice |
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| 1 small glass of kirsch |
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| 1 pinch of cayenne pepper |
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