1 clove of garlic, halved
400 g Gruyère, coarsely grated
400 g Freiburger Vacherin, coarsely grated
3 dl pale beer - you can also replace the pale beer with dark beer, white wine or sour must.
1 tbsp cornflour
2 tbsp cherry flavouring muscat and pepper
2 tbsp acacia honey
4 tbsp fried onions
600 g walnut bread, in cubes
Rub the garlic into the caquelon. Add both cheeses to the caquelon. Pour in the beer and bring to the boil over a low heat, stirring evenly. Mix the cornflour with the kirsch, add and use to thicken the fondue. Season the fondue with muscat and pepper, mix in the acacia honey, sprinkle with fried onions and serve immediately.
Preparation time: approx. 20 minutes
Replace lager with brown ale, white wine, or sourcider.
