TRADITIONAL CHEESE FONDUE WITH CALABRESE PICCANTE SALAMI
225g Kaltbach Cave Aged Gruyère, grated
225g Emmenthal, grated
1 tbsp corn starch
1 – garlic clove, halved
1 cup dry white wine
1 tbsp kirsch
1/4 tsp freshly cracked black pepper
1 cup Soleterra d'Italia calabrese piccante salami, sliced
1 cup Sunterra Greenhouse Dutchess strawberries, quartered
1 baguette, cut into bite-size cubes
1 cup gherkins
Mix the cheese and corn starch and set aside.
Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine into the pan, set over medium heat and simmer. Gradually add the cheese in small batches and stir with a wooden spoon. When the first batch melts, add the second batch and continue until all the cheese melts.
When all cheese has melted and the fondue has a smooth consistency, stir in the kirsch. Sprinkle with pepper. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to a fondue pot if available. Serve with Soleterra d'Italia calabrese piccante salami, Sunterra Greenhouse Dutchess strawberries, baguette and gherkins.