Main dishes, cheese,  added: 08/03/06  

Cheese fondue Switzerland (CH)

1 clove garlicRub the inside of the fondue pot with a clove of garlic, crush the garlic and put it in the pot.
3 dl white wine
600 g Gruyere cheese of different maturity, coarsely grated
Add the cheese and wine and bring to a boil, stirring constantly.
1 shot of kirsch (cherry schnapps)
3 tsp cornflour (Maizena)
Blend the cornflour with the kirsch and add to the mixture. Continue stirring and bring back to a boil again.
freshly ground pepper, ground nutmegSeason with pepper and nutmeg and serve.
bread cut into little squaresInstead of squares of bread, cooked potatoes cut into slices also go very well with fondue.
During the meal, the fondue should continue to simmer. Always stir the fondue well with the squares of bread so that it remains smooth. Garnish with those little pickles (cornicons, I think they're called) and those little onions that come in a jar (pearl onions?).
Category: cheese

Print version   



Syndicate this blog XML

powered by