Cooking TipThe crust left at the bottom of the pot when making classic cheese fondue is considered a delicacy and is called "la croute" or "la religuese." Scrape it off and serve it to your guests.
- 400 g crusty bread
- ½ clove of garlic
- 160 g Grand Trunk (grated)
- 160 g Wildwood (grated)
- 80 g Homecoming (grated)
- 2 tsp. cornstarch
- 175 ml dry white wine
- 1 tbsp. kirsch brandy (optional)
- ½ tsp. lemon juice
- dash of nutmeg
- pepper to taste
- Cut crusty bread into 1" cubes and set the table before you start heating the fondue.
- Rub the caquelon (fondue pan) with half a clove of garlic, cut into small pieces and leave in caquelon.
- Mix Grand Trunk, Wildwood and Homecoming with cornstarch in caquelon, add wine and lemon juice.
- With constant stirring, heat up until the cheese is melted and creamy.
- Add kirsch brandy (optional), season with nutmeg and pepper to taste.
- Place the caquelon over a small spirit burner to keep the fondue at boiling point.
- Dip the bit-sized, cubed crusty bread into the fondue using a long-handled fork.
- Stir the fondue every time you dunk a piece of bread in to ensure that the fondue does not burn onto the bottom of the caquelon.
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