Chäs Fondue

Ingredients

Note: these measurements are for 1.4 times the original recipe (shown below), as those measurements better fit the pot we have in Switzerland.

• 800 grams (1.75lbs) cheese: 50% Appenzeller, 25% Emmentaler (“Swiss”) and 25% Greyerzer/Gruyere
• ~550ml (2 ¼ cups) white wine, cheap / sour gives best results
• ~18.75g (~2 tbsp) corn starch
• ~30ml (~2 tbsp) fresh lemon juice
• 2-10 pieces garlic
• 1 jigger cherry-brandy (or any “schnapps”)
• pepper
• 3 french bread (approx. 20 oz), cut into one inch cubes
• ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Original recipe:

• 1 ¼ pound (20 oz) cheese: (10 oz “Appenzeller”, swiss import, 7 oz swiss cheese, import or domestic, 3 oz “Greyerzer/Gruyere”, swiss import)
• 1 2/3 cup (13 oz) white wine, cheap / sour gives best results
• 1 ½ tablespoon corn starch
• 1 ½ tablespoon fresh lemon juice
• 2-10 pieces garlic
• 1 jigger cherry-brandy (or any “schnapps”)
• pepper
• 1 ½ french bread (approx. 20 oz), cut into one inch cubes
• ¼ cup heavy cream (whipped), not absolutely necessary, but makes fondue light and fluffy and eliminates “rubberband − effect”

Instructions

1. Dissolve corn starch in wine
2. Grate cheese
3. Put cheese, wine, lemon juice and garlic in pan and heat on stove or heater, continuously stir in 8-shape pattern
4. After dissolving of cheese, let bubble and continuously stir for about 5 minutes
5. Add “schnapps” and pepper
6. Mix whipped cream slowly under cheese
7. Ready to serve! − good luck!

Fondue is usually served with white wine or lipton tea, salad and “schnapps”

“repair” instructions:

• Add wine to make lighter/thinner
• Add cheese or cook longer to make heavier
• Add more lemon juice and corn starch if wine and cheese are separated or cheese does not completely dissolve