700 g FROMART King of Zing, grated
300 g FROMART Raclette, cut into small pieces
1-2 cloves of garlic
400 ml cider
2 1/2 teaspoons of cornflour, dissolved in 1 small glass of kirsch
Ground pepper and nutmeg as desired
1 1/2 teaspoons of lemon juice
Rub the garlic clove around the fondue dish.
Bring cider to the boil, then quickly add the grated cheese – a handful at a time – at medium heat while stirring continuously in a figure of 8 and bring to the boil for approx. 10-15 minutes until a smooth cream is formed.
To thicken, add the cornflour which has been mixed with kirsch and the lemon juice.
Simmer the fondue for another 10 minutes while stirring continuously.
Season with pepper, some nutmeg and paprika, and serve the fondue immediately while simmering on the rechaud.
Tip: The extended cooking time has been given intentionally. The fondue becomes much thicker, less stringy and the formation of a layer of fat on the top of the cheese is prevented.