Swiss
Cheese Fondue

Grate the cheese

Grate gruyère cheese (400 g) and emmental cheese (400 g) on the coarse side of a grater. Mix both cheeses in a bowl.

Cut the bread

Cut baguette (day-old) (2 szt) into roughly 3 cm cubes. Each cube needs a piece of crust — otherwise it falls off the fork into the pot.

Rub the pot with garlic

Cut garlic clove (1 szt) in half. Rub the inside of a heavy pot with the cut side, pressing firmly. Discard the garlic.

Heat the wine

Pour dry white wine (300 ml) into the pot. Heat over medium until it starts steaming and small bubbles appear at the edges. Do not let it boil.

Add cheese in handfuls

Reduce heat to low. Add gruyère cheese (400 g) and emmental cheese (400 g) one handful at a time, stirring constantly in a figure-eight motion with a wooden spoon. Add the next handful only after the previous one has fully melted.

Thicken with starch and spirit

In a small bowl mix cornstarch (1 łyżka) with kirsch (cherry brandy) or plain vodka (2 łyżka) until the starch dissolves. Pour into the pot and stir for a minute until the fondue thickens and turns smooth and glossy.

Season and serve

Season with nutmeg (1 szczypta) and black pepper (1 szczypta). Don't add salt — the cheeses are salty enough. Transfer to a fondue pot over a burner (or leave in the pot on the lowest flame). Serve with baguette (day-old) (2 szt) and long forks.