Cheese fondue with homemade white bread - simple, honest & irresistible!

Ingredients for the cheese fondue (serves 4)

🧀 Fondue base:

- 800 g Appenzeller cheese

- 800 g Gruyère cheese

- 0.5 l dry white wine (e.g. Sauvignon Blanc)

- 20 cl cherry brandy (e.g. "Alte Kirsche" from Prinz)

- 1.5 tbsp cornflour

- 4-5 garlic cloves

- Pepper & freshly grated nutmeg

White bread without a kneading machine - simple & fluffy

🥖 Ingredients:

- 300 g wheat flour type 550

- 300 g wheat flour type 1050

- 390 g water

- 12 g salt

- 1 g fresh yeast

Preparation - step by step

Preparation of cheese fondue :

1️⃣ Gently heat the white wine in the caquelon, add the pressed garlic.

2️⃣ Gradually stir in the grated cheese.

3️⃣ Mix the cornflour with the kirsch, stir in and bring to the boil briefly.

4️⃣ Season to taste with pepper & nutmeg, place on the rechaud & enjoy!

Preparation of white bread :

1️⃣ Dissolve the yeast in 20 g water, mix the remaining water with salt.

2️⃣ Mix the flour and water, then add the yeast water. Only mix roughly - no kneading!

3️⃣ Leave the dough to rest at room temperature for 24 hours.

4️⃣ Stretch & fold after 8 and 16 hours.

5️⃣ The next day, shape the dough into a round and leave to rest again.

6️⃣ Bake in a cast iron pot at 250 °C: 30 minutes with lid, 15 minutes without.

7️⃣ Leave to cool - or cut open while warm and serve immediately 😍

Hausmann tip:

If you lose your bread in the pot, you can drink kirsch - that's the law of fondue!

Why you'll love this recipe

• ✅ Cheese fondue made from Appenzeller & Gruyère - creamy & intense

• ✅ White bread without a kneading machine - simple & sure to succeed

• ✅ Perfect for social evenings, holidays or just because

• ✅ Tips for the best side dishes & what you can do with leftovers

• ✅ Home cooking with soul & addictive factor

Side dishes & tips

• ✔ Fresh grapes

• ✔ Cornichons

• ✔ A glass of white wine

• ✔ And very important: don't forget to smile!

Using up leftovers? 👉 Leftover cheese = perfect cheese spaetzle the next day!