The following recipe for a cheese fondue is absolutely perfect as we approach the chilly winter months. A ceramic pot and a spirit burner would be best to use, but if you don't have it, a pan with a ticker bottom will do the job too. And if you don't have a burner, you might have to heat it up on the stove when it cools down too much. You will need for 4 people:
- 1 garlic clove
- 50ml / about 1/4 cup kirsh / or white wine (Sauvignon Blanc)
- 2 tsp. cornstarch
- 400g Karikaas Koputaputa shredded
- 400g / Karikaas Maasdam shredded
- 200g Karikaas Edam shredded
- 1 ¼ cup Sauvignon Blanc
- Artisan bread, cut in cubes
- Raw or cooked vegetables and / or fruit (optional)
- You will need a pot with a thick bottom or a rounded ceramic pot and a spirit burner to keep the cheese warm.
Rub the inside of the pot with the garlic clove. Discard the garlic. In a small bowl, dissolve the cornstarch in the kirch. Set aside.
Put the pot on a medium-heat. Add the wine and cheeses. Heat while stirring, until the cheeses melt. Add the kirsch and keep stirring until the sauce is smooth and bubbly. This takes about 20 minutes. When ready, set your pot on the burner to keep the fondue warm while you’re eating it, but make sure the cheese doesn’t burn at the bottom. Stir it now and again. Use forks to put some bread or veges on and dip it in the cheese.
Enjoy your meal!