Cheese Fondue
Prep: 20min
|
Servings: 8
|
Cook: 15min
A cheese fondue recipe featuring fresh ingredients from the cheese category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg mixed vegetables to taste (cauliflower, broccoli, carrots, small potatoes, mini artichokes)
- Salt
- 1 kg bread (white or country loaf)
- 1 Garlic clove
- 600 ml dry white wine
- 400 g Emmental cheese (grated)
- 800 g Gruyère cheese (grated)
- 40 g starch
- 30 ml kirschwasser
- Pepper
- Grated nutmeg
Instructions
-
1.
Wash, trim, and cut vegetables into bite-sized pieces. Quarter artichokes. Cook all in salted water until al dente.
-
2.
Cut bread into cubes. Arrange with prepared vegetables in small bowls. Cover and set aside.
-
3.
Peel garlic and halve it. Rub the fondue pot with garlic. Remove 2-3 tbsp of wine, heat the rest in the pot. Stir in cheese. A firm lump forms before the cheese melts.
-
4.
Bring to a boil with vigorous stirring. Whisk starch with remaining wine and kirschwasser until smooth. Pour into cheese mixture. Bring to a boil, season with pepper and nutmeg. Place pot on tabletop burner. Dip cheese or vegetable pieces as desired.
