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Kaiser Cheese Fondue

Kaiser Cheese Fondue

Yield approximately: 4 portions
Preparation: 0 minute
Cooking: 0 minute
  • 1 clove of garlic, halved
  • 1 3/4 cups (400ml) dry white wine
  • 1 1/2 lbs (800 gr) of Fritz Kaiser's Miranda & Vacherin cheeses
  • 2 tbsp. corn starch, freshly ground pepper, & nutmeg (according to taste)
  • 1 oz kirsch
  • 2 French breads
  • Grate the cheese (can be grated in advance and put in a plastic bag and kept in the refrigerator).
  • Dice the bread into 1” pieces: in principle each piece should have a crust (if cut before preparing the fondue place in plastic bag).
  • Rub the inside of the fondue pot with garlic.
  • Place the pot on the burner and pour the 1 3/4 cups of wine into the pot.
  • Heat the wine until it is hot but do not bring to a boil
  • Add the cheese little by little, stirring constantly with a wooden spoon until cheese melts, and the mixture has the consistency of a cream sauce.
  • Add pepper and nutmeg to taste.
  • Bring to a boil (for a few seconds), stirring constantly.
  • Mix the Kirsch with the corn starch and add to the fondue pot.
  • Remove from heat, and place the pot on the lit fondue set.

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