Austrian Cheese Fondue

Name: Austrian Cheese Fondue
Yield: 4 - 6 loaf
Ingredients: 1 clove garlic; 600 g / 3 cups mountain cheese matured for 6 months; 300 g / 3 cups mountain cheese matured for 3 months; 300 g / 3 cups alp cheese; 400 ml /1.5 cups white wine; 3.5 g / 1 tsp starch flour; 40 ml / 1/8 cup cherry brandy; 1 small head red cabbage; Salt for salting; 50 ml / 1.7 oz mineral water; 1 small apple; Seeds from 1/4 pomegranate; 4 g / 2 tsp pumpkin seeds; fresh rosemary; 15 g / 3 tsp apple cider vinegar; 10 g / 2 tsp olive oil; 10 g / 2 tsp mineral water; 2.5 g / 1/2 tsp honey; Pepper (optional)

Cheese from Vorarlberg, tasty side dishes and a fresh red cabbage salad. That's how you create the perfect cheesy feast.

Preparation

For the fondue

Peel the garlic and rub it into the fondue pot.

Remove the rind from the cheese and grate coarsely.

Add cheese and white wine to the fondue pot, and heat over a low flame, stirring constantly.

Add cornflour and cherry brandy, keep stirring.

Put the fondue pot on the spirit stove and keep it warm.

For the salad

Remove the outer leaves from the cabbage head, cut into quarters and remove the stalk. Then finely chop with a sharp knife or a slicer.

Put the shredded cabbage in a bowl, add salt, and pour mineral water over it. Leave to stand for one hour. Then knead the cabbage well. Squeeze out the excess salt water, and drain.

Wash the apple, cut it into quarters, remove the skin and cut it into fine slices. Carefully remove the pomegranate seeds. Wash and pluck the rosemary.

For the dressing, mix all ingredients together.

Place red cabbage, apple wedges, pomegranate seeds, pumpkin seeds and rosemary leaves in a bowl and mix together. Drizzle with dressing and season with a little more salt if needed.

Other garnishes: