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Name: Cheese fondue
Total time: 30 min
Yield: Serves 4
Cuisine: Switzerland
Ingredients: 400 g Gruyère cheese; 400 g Vacherin Fribourgeois cheese; 300 ml dry white wine; 1 garlic clove; 1 tbsp cornstarch; 2 tbsp kirsch; 1 pinch freshly ground black pepper; 1 pinch freshly grated nutmeg; 600 g crusty bread

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Switzerland30 minServes 4уже готовили

Cheese fondue

Fondue au fromage

Ингредиенты9

Gruyère cheese400 g
Vacherin Fribourgeois cheese400 g
dry white wine300 ml
garlic clove1
cornstarch1 tbsp
kirsch2 tbsp
freshly ground black pepper1 pinch
freshly grated nutmeg1 pinch
crusty bread600 g

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Приготовление

Grate both cheeses coarsely and toss them together so they melt evenly.
Cut the bread into bite-sized cubes, each with some crust, and set aside.
Rub the inside of a fondue pot with the cut garlic clove, then discard the garlic.
Pour in the wine and warm it over medium heat until it is hot but not boiling.
Add the cheese a handful at a time, stirring constantly in a figure-eight motion until smooth.
Stir the cornstarch into the kirsch, then mix it into the fondue and cook briefly until slightly thickened.
Season with pepper and nutmeg, then keep the fondue gently bubbling over a low flame.
Spear bread on long forks, swirl it through the cheese, and serve immediately.