Kef cheese fondue
For 4 People:
800g cheese fondue (approximately 28 oz)
40cl dry white wine
1-2 garlic cloves
2 tablespoons lemon juice
Optional – 2 tablespoons kirsch
Optional – 2 tablespoons corn or potato starch
Good French bread (ideally from the day before)
1. Rub the pan with a clove of garlic, for extra flavour you can crush a garlic clove in with the wine.
2. Bring the wine to a boil and add the lemon juice.
3. Now add the cheese slowly and stir constantly. Make sure to allow the cheese to completely melt before adding more. Make sure to not cook the cheese for too long and especially make sure to not let it boil too intensely. Otherwise all the wine will evaporate and form a lump of cheese.
4. If you would like to add kirsch, this is now the moment to do so. This is also the case if you would like to add starch, but make sure to mix it with a dash of wine before adding it to the cheese fondue.
Also very tasty:
Fondue with Salers or Salat as an Auvergne specialty
Fondue with Beaufort or Fontina
Fondue of Vacherin Mont d’Or from the Jura