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content/en-us/fondue.md

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+---
+title: "Fondue"
+date: 2021-03-24
+tags: ['swiss', 'cheese']
+author: sekthor
+---
+
+A swiss classic for cold winter dinners.
+Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 30 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 garlic clove
+- 4 dl (1.5 cups) white wine
+- 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended)
+- 1 shot of kirsch (cherry brandy)
+- 1 tsp lemon juice
+- 1-2 tbsp starch flour
+- 1 loaf (~800g/~1.7 lbs) of white bread
+- A pinch of nutmeg
+
+## Directions
+
+1. Rub the Pot with garlic clove.
+2. Cut bread into small squares.
+3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
+4. Season with a bit of pepper and nutmeg.
+5. Serve right away.
+6. Stick bread squares on fondue fork one by one and stir them in the fondue.