Raclette Fondue
For your cheese the rule of thumb is 200 grams per person if it is your main dish and 100 grams per person if the fondue is an appetizer.
Ingredients:
¼ of your total cheese mixture Raclette cheese
¼ of your total cheese mixture Emmentaller cheese
½ of your total cheese mixture Gruyere cheese
1½ oz of dry white wine per 100 grams of cheese
Splash of fresh lemon juice
Corn starch
1 tsp of Kirsch per 100 grams of cheese
Freshly ground pepper
1 tbsp butter
Variations:
1) Soak European dried mushrooms in cold water for 5 minutes and stir into finished fondue
2) Peel, seed and finely dice tomatoes and stir into finished fondue
Preparation and cooking:
Cut cheese into small pieces, slices or grate
Rub the inside of the fondue pot with the clove of garlic
Brush the inside of the pot with butter
Add the cheese and warm water
Place pot over low heat and mash and stir cheese constantly my Swiss customers will tell you to stir in a figure 8 motion
While melting stir in lemon juice
Do not let the mixture bubble
If the fondue becomes too hot mix a little cornstarch with water and stir a small amount at a time into the fondue until smooth
If mixture is too thick add a few spoonfuls of warm water
Season with pepper
Transfer pot to table top burner set on low heat
Serve with bread cubes, cured sausage with casing removed