(200 grams of cheese per person) The caquelon is rubbed with one (or if you prefer, several) clove(s) of juicy garlic.
Now comes the most important thing: the cheese. You take the fondue special mixture as above per person 150-200 grams (for strong eaters 200 grams). Mix the already grated cheese with a flat tsp full of cornflour per unit in the caquelon. (So 4 tsp to about 800 grams of cheese) .
Add sparkling, slightly sour white wine. (To 800 grams of cheese 4 dl.) Add 1 tsp. full of fresh juice of a lemon. It gives the wine the necessary acidity so that the fondue thickens. Bring to a boil at a good temperature, stirring throughout. Add the traditional half glass of kirsch. Season with pepper, paprika and nutmeg (freshly grated). Continue cooking the fondue for about 3-4 minutes, stirring constantly, and bring to the table on the spot. Stir well with the bread cube each time you dip it. Adjust the stove so that the fondue continues to simmer gently throughout the meal.
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