Pumpkin cheese fondue

Ingredients for 4 servings:

• 500 g grated Gruyere cheese
• 250 g cheese, grated Appenzeller
• 250 g cheese, Vacherin grated
• 3 ½ dl white wine, very suitable Fendant
• 3 clove(s) garlic, squeezed
• 450 g pumpkin flesh, finely chopped
• 2 tbsp oil
• 2 dl water
• some salt and pepper, from the mill
• 1 pinch of nutmeg
• 1 bunch parsley, finely chopped
• 4 tsp cornstarch, for binding
• 1 small shallot(s), finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a pumpkin cheese fondue during pumpkin season

Heat the oil in a pan. Add the shallot and garlic, and sauté briefly. Add the pumpkin and continue sautéing. Season well with salt and pepper, deglaze with water, and simmer for about 20 minutes until soft. Then puree and set aside. Pour the white wine into a fondue pan, add the cheese mixture, and melt slowly, stirring constantly, until it reaches a gentle boil. When it’s gently boiling and the cheese is well melted, add the pumpkin and simmer for a while, stirring constantly. Season to taste with salt, pepper, and nutmeg. Mix the cornstarch with a little water and gradually add it until it becomes creamy. Add the parsley and mix well. For dipping, use bread or al dente vegetables, or sauteed mushrooms. Or fruit like pears, apples, or grapes.