Fondue Suisse

Today we finally made the fondue Suisse. We had the cheese in our freezer for a year and needed to make it before the heat overpowers Málaga. Of course, we ended up with a Andalou-swiss fondue, as we used white wine from Granada instead of the Walliser white wine I would normally use. The recipe:
For 3-4 people.
400g Gruyère (the real stuff, not some french fake)
400g Vacherin Fribourgeois
2 cloves garlic
300ml dry white wine (plus for drinking)
4 tsp (16g) corn starch

1.Rub the Terracotta pot (caquelon) with garlic, then pour the wine on garlic clove and the corn starch and bring to a simmer.
2. Throw in the cheese and melt it slowly, steering continuously.
3. Once melted and homogeneous, add a dash of kirsh and/or some pepper, if you like.

We ate it using our home made bread (Bittman easy recipe, but with 100% whole wheat flour) and it was a charm. The white wine we used was Veleta Chardonnay from Granada, made at 600 m in altitude and pleasantly golden. (vino de la tierra contraviesa alpujarra)