Thymian Cheese Fondue

Ingredients

• 150 g Brussels sprouts
• Salt
• 150 g green beans
• 150 g cauliflower (1 head)
• 300 g rye mixed bread
• 2 tbsp olive oil
• 300 ml milk (3.5% fat)
• 10 g starch (2 tsp)
• 250 g Gruyère cheese
• 200 g Vacherin Fribourgeois or mountain cheese
• 100 g Appenzeller cheese
• Pepper
• 2 sprigs thyme

Instructions

1. 1.

   Clean the Brussels sprouts, remove outer leaves, lightly score stems crosswise and boil florets in salted water for 4–5 minutes until firm. Drain, shock in cold water, then let drain. Halve the sprouts and place on a small plate.

2. 2.

   Wash and blanch green beans in boiling salted water for 8 minutes. Drain, shock, and let drain.

3. 3.

   Clean cauliflower, wash, cut into florets and boil in salted water for 3–4 minutes. Shock and drain. Place beans and cauliflower each on separate plates.

4. 4.

   Cut bread into 2–3 cm cubes, arrange on a parchment‑lined tray, drizzle with olive oil and lightly salt. Roast in preheated oven at 150 °C (convection 130 °C; gas: level 1–2) for about 8 minutes. Remove, fill the cubes with cheese, and let cool.

5. 5.

   Measure 3 tbsp of milk and whisk in starch. Warm remaining milk over low heat. Grate all cheeses finely and melt slowly in the milk while stirring. Add the starch mixture, season with pepper, wash thyme sprigs, pat dry, and stir into the cheese sauce.

6. 6.

   Heat a fondue pot over a flame at the table, pour in the cheese fondue, set out vegetables and bread, and dip as desired.