Grate or grate the two cheeses and mix (Gruyère alone would be too tart, Emmental alone too mild). Rub the caquelon with the cut garlic clove.
Add the wine and the juice of one lemon and warm. Then add the cheese and stir. This will give a solid lump at first, until the cheese starts to melt. Let it bubble up while stirring vigorously.
Stir the cornstarch (maizena) with the water until smooth, add to the cheese mixture and again let it bubble up. This is done in the kitchen on the electric plate or gas stove. The juice of a lemon is important to give it the necessary acidity, because the acid causes the cheese to dissolve. Stir with a wooden spoon in give a figure of eight, so the circle is broken repeatedly and the cheese can not pull threads.
Add the kirsch, season with pepper and perhaps with freshly grated nutmeg and after a short boil, when the mixture has become evenly smooth and creamy, move the caquelon to the burner on the table, where the fondue must continue to simmer.
This is how it tastes best: spear a cube of bread on a fork, dip it into the caquelon, stir, while winding up cheese mass and lead the bite to the mouth with twisting movements – so that the cheese does not drip. Be careful, the cheese is hot!
Important: When dipping the bread, the fondue eater stirs the cheese well each time – so the fondue remains creamy until the end.
Zei
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