Cheese Fondue with Mushrooms and Ham

Rub caquelon with garlic or chop garlic and add to the quantity.

Cut the cheese into small pieces or shave it, if possible do not grate it.

Melt the cheese together with the white wine and the garlic and the chopped onion in the caquelon over the lowest flame, stirring continuously until a smooth cream is formed (while the wine is holding on to the quantity, the cheese is not properly melted, always stir! The cheese pulls threads when it is “through”). The quantity must always simmer weakly on low heat (“laecheln”, as the Swiss say).

Sauté the shredded ham in the frying pan and add it to the quantity together with the mushrooms.

Then mix the kirsch with maizena (cornstarch) and add it as well, stirring all the time….!

Then season with freshly grated nutmeg and salt and pepper of your choice. Finally, pour kirsch repeatedly into a shot glass, light it and add it to the fondue when serving, stirring until it is burnt off.

If necessary, fry the white bread cubes in a frying pan beforehand.

If the quantity in the caquelon burns (which unfortunately almost always happens), roughly clean the caquelon of the cheese residues and then add 0.3 liters of hot water. Add a packet of baking soda and simmer on low heat for 10 min., then you can easily remove the black sediment with steel wool.

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