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