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Cheese Fondue with Wachauer Cherry Schnaps
| 120 ml | Bailoni Wachauer Cherry Schnaps 40 % ABV |
| 600 ml | White Wine (dry) |
| 1 piece | Garlic |
| 600 g | Greyerzer |
| 300 g | Emmentaler |
| 2 tsp | Starch |
| Pepper | |
| Small Potatoes |
Peel the garlic and rub the Fondue pot with it. Slowly warm up the white wine and slowly add the grated cheese until it is complete melted. Afterwards add the Wachauer Cherry Schnaps and starch. Lower heat to a minimum and enjoy the Cheese-Fondue with small cooked potatoes.
