Which is twice

The preparation of the fund begins with heating the wine in the funds, then the cheese is added, the volume of which is twice as much as the initial volume of wine. It is preferable to use several varieties of cheese to prepare a fondue. The classic option is the combination of the cheese of the Emmental and Grier. Potato flour is added to thicken the dish. You can dip the crackers in the resulting mixture, as the Swiss did, you can experiment and take, for example, vegetables. It all depends on the taste.