Cheese fondue
Cheese fondue is a recipe featuring fresh ingredients from the cheese category. Try this and other recipes by Spoonsparrow!
Ingredients
- 300 g Gruyère cheese
- 150 g Emmental cheese
- 175 g Raclette cheese
- 0.5 EL starch
- 0.5 l white wine
- 1 Garlic clove
- 3 EL kirsch
- nutmeg
- Salt
- 1 kg mixed vegetables (broccoli florets, cauliflower florets, small potatoes...)
- 500 g white bread (cubed)
Instructions
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1.
Grate the cheeses finely and mix with the starch in a bowl. Pour the wine into a fondue pot, add the garlic clove, and cook over high heat for about 1 to 2 minutes. Remove the garlic. Reduce heat until the wine is just simmering. Add the cheese gradually, stirring constantly, waiting for each portion to melt before adding more. Once all cheese has melted, stir in kirsch and season with nutmeg and salt.
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2.
Blanch the vegetables in boiling salted water for about 5-7 minutes, then shock them in ice water and drain well.
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3.
Arrange the drained vegetables and bread cubes decoratively on plates, place one or two fondue forks, and serve.
