Finely chop the shallot, slice the mushrooms, cut the dried meat into thin strips and slice the pear into small cubes. Roughly grate the cheeses.
Heat the butter in a fondue pot, add the shallot and saute for a few minutes. Then add the mushrooms, dried meat, and pear, and cook for two to three minutes. Remove from the heat and keep warm
Add the cheese to the hot fondue pot along with the cornstarch and mix. Then add the wine and lemon juice, and continue to stir, bringing the mixture to a gentle simmer before reducing the heat. Continue to simmer, stirring well until all the cheese has melted.
Add the pear schnapps and season. Serve the fondue immediately on its gas burner, adding the warm shallot mixture as a topping. If eating with children, you can replace the wine with non-alcoholic cider (or dry apple and pear juice) and leave out the schnapps.
|80g||Sliced Valais Trockenfleisch (air-dried beef)|
|400g||Valais Bergkäse (mountain cheese)|
|400g||Strong Emmental cheese|
|2 tbsp||Corn starch|
|5dl||Valais white wine, for example, Fendant or Johannisberg|
|1||Glass pear schnapps|
|1 tbsp||Lemon juice|
|Ground pepper to taste|
|400g||Whole grain or white bread, cut into bite-sized chunks|