New Year's Eve - The perfect fondue

Tips and tricks from chef Walter Leufen from the Althoff Seehotel Überfahrt

Portrait von Walter Leufen, sitzend in einem seiner Restaurants

A classic fondue made from creamy melted cheese and an insider tip.

Take

700g cheese combination (choose your favourite cheeses)
300 ml acidic white wine
100ml water
2 cloves of garlic cut in half
1 tbsp cornflour
4 cl cherry liqueur
nutmeg, pepper
Side dishes of your choice (e.g. vegetables and baguette)

How it works

Boil white wine and water and add the cheese. The fondue is now heated over a low heat for approx. 10 minutes, stirring constantly, and then thickened with cherry liqueur. To do this, mix the starch well with the cherry liqueur and then stir into the cheese and wine mixture. Flavour with nutmeg and pepper and reheat.

Walter Leufen's insider tip

Rub the cheese caquelon (fondue pot) generously with garlic cloves and then pour the entire mixture from the cooking pot into the fondue pot.

We wish you a good appetite and successful cooking!