John Myers
Ingredients for 6 servings:
- 400 g Emmental cheese
- 400 g Gruyère
- 500 ml buttermilk
- 200 g cream cheese
- 1 garlic clove(s)
- 2 tbsp cornstarch
- salt and pepper
- Nutmeg, freshly grated
- 1 baguette(s)
- 1 baguette(s) with seeds
- 1 can pineapple pieces, approx. 400 g
- 400 g grapes
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
tastes almost like the original!
Coarsely grate the Emmental and Gruyère cheeses. Finely chop the garlic clove or use a garlic press. Cut the baguettes into large cubes. Pour the buttermilk into the fondue pot and heat on the stovetop. First add the cream cheese and garlic, then gradually stir in the grated cheese until no lumps form. Then drizzle in the cornstarch while whisking until the desired consistency is reached. Season with salt, pepper, and nutmeg. Place the fondue pot on the lit chafing dish. Serve with baguette cubes, drained pineapple chunks, and grapes for dipping.
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