EF Recipes

Ingredients:
400 g  emmental cheese — grated
200 g  gruyere cheese — grated
400 ml  white wine
1   clove  garlic
1   tsp  corn starch
4   tbsp  cherry eau de vie
Salt
White pepper
Nutmeg
Paprika

Cut the garlic in half and wipe the inside of your fondue pot with the cut sides. Mix the cornstarch with the eau de vie. Add the white wine to the pan and heat. Just before it begins to boil add the cheese slowly, constantly stirring in a figure of eight pattern - don’t stop stirring. Once the cheese is melting add the eau de vie and keep on the heat for another three minutes, stirring, and add your seasonings to taste. Serve immediately (on a spirit lamp) with crusty french bread cut into cubes and white wine or more eau de vie.