1 garlic clove
4 tsp cornstarch
4 dl white wine (dry)
800g of grated Bernese Alp cheese and Hobelkäse, of which
– 1/3 Bernese Alp cheese from the current year
– 1/3 Bernese Alp cheese from the previous year
– 1/3 Bernese Hobelkäse from the year before last
Rub the “caquelon” (fondue pot) with the peeled garlic clove, then finely chop the garlic clove and place it in the caquelon. Add cheese mixture, cornstarch and white wine. Heat up very slowly while stirring constantly.
Please note that the cheese mixture melts VERY quickly on an induction stove or in the metal caquelon. When this happens, the fat separates from the other ingredients and floats to the top. To prevent this, it is important to use the lowest possible setting and heat up very slowly.
With this, we like to eat homemade “Ruchbrot” (whole-grain bread) cut into cubes. For a change, you can also try pear slices or cooked potatoes.