Original Swiss Fondue
Sprinkle the Caquelon with a garlic clove.
... Add 200 g cheese mixture to the Caquelon, sprinkle 1/2 teaspoon cornstarch, 1/4 garlic clove, 1 dl white wine and a few drops of lemon juice.
Slowly bring to a boil. Season with cherry, season with pepper and nutmeg.
- If the cheese is too liquid: increase heat. Mix some corn starch dissolved in white wine or a handful of cheese.
- Do not melt properly: increase heat. Add slowly some white wine. A small amount is sufficient.
- Fondue separates: Add a little cornstarch dissolved in white wine and a few drops of lemon juice. Bring to a boil again with vigorous stirring.
- Too little flavor: Refine with salt, pepper from the mill or chili.