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Bernese fondue

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In a fondue pot prepared porridge of cheese, garlic, glutasol, wine, cherry and curry spices.

Ingredients:

400 g of grated Primátor cheese 400 ml white wine 20 ml cherry wine 1/2 tsp curry spice 1 pk large garlic clove on the tip of a glutasol knife white, preferably wheat bread or veka a fondue pot with accessories

Procedure:

1. Pour the white wine into the fondue pot, bring to a boil
2. Add the grated garlic, grated cheese, glutasol and curry spices, stir and keep heating, but the porridge in the pot must not boil
3. Finally, stir the chervil into the hot porridge, serve white bread or aged bread with the cheese fondue.

Recommendation:

It is better to stir the cheese with the other ingredients in the pot on a powerful heat source and then only pour into the fondue container.