John Myers
Cheese: Cheese Fondue
The perfect cheese: cheese fondue recipe with a picture and simple step-by-step instructions.
- 200 g Emmental
- 200 g Appenzell cream stage
- 200 g Gruyere
- 200 g Raclette cheese
- 400 ml White wine, dry – I had a Chardonnay
- 1 piece Clove of garlic
- 2 tablespoon Extra virgin olive oil
- 2 cl Slivovitz
- 1 tablespoon Cornstarch, I’ll use potato flour
- 1 pinch Freshly grated nutmeg
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 4 piece Pretzels
- 1 piece Fast white bread *
- Remove the rinds of all cheeses and then grate them roughly.
- Peel and finely chop the garlic. Heat the oil in a fondue pot and sauté the garlic in it. Deglaze with a little wine.
- Now the cheese is gradually added to the fondue pot and melted. Most of the time it forms an indissoluble lump. But that’s not a mishap, because now the potato flour is stirred together with the schnapps and added to the cheese lump.
- By constant stirring, the cheese becomes a homogeneous mass. Then pour in the rest of the wine and stir into the cheese.
- Season with salt, nutmeg and plenty of pepper and season to taste.
- Now cut the white bread into 2 x 2 cm cubes and the pretzels into 2 cm thick slices.
- We like to eat a salad with it, whether it’s greens, tomatoes or cucumbers.
- * Link to bread / rolls: Quick white bread
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