Ingredients for 4 people:

200 gr. Swiss Emmental cheese grated
400g. Switzerland Gruyere cheese, grated also
10 gr. cornstarch (four teaspoons dessert ditches)
3 DCL. white wine ("harvester Headquarters")
1 teaspoon lemon juice
1 glass of kirsch, vodka or gin
1 head of garlic
1 kg. hard crust of bread


Cut the bread and prepare all ingredients
1st. rub the pan with garlic
2nd. please no cheese, cornstarch, wine and lemon
3rd. do cook over high heat, stirring it constantly
4th year. when the boil, add the kirsch, pepper and nutmeg to taste and
put a stove on the table, with low heat and boil without stopping
and bon appetit!


Please note: The pot for the fondue can be clay, steel or enameled iron. The bread should be cut into cubes before starting to cook, making sure that everyone has crust and are not too large in size to be able to eat whole. The fondue should not start preparing before guests arrive, entertain us while we prepare with a good white wine. If the fondue is too thick, it can add a little wine. Conversely, if there is too much liquid can thicken by adding the cornstarch with wine undone. The advice of a good gourmet tells us that the crust is on the bottom of the pan (croutons) will be added a little kirsch and ignite with a match. Last advice: Whenever there Suquin bread, stir the fondue because it thickens too much. They can also dip ham cubes, prawns, shrimp, cucumbers, etc. always punctured with bread. The best accompaniment Vi "White harvester Headquarters"


Food Market
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