What brings more comfort than cheese fondue ?

 

  INGREDIENTS

 Boiled baby potatoes

 Choice of vegetables

 Sliced apples and pears

 Roughly diced baguette

 Choice of charcuteries (Iberico ham, sausages,   proscuitto...)

 Cornichons and marinated onions

 
1,2kg of fondue cheese (3 different ones)
1 garlic clove
3 c. à table of flour
1 c. à thé of cornstarch
1 tasse of dry white wine

Nutmeg, salt and pepper to taste         

 

 

  PREPARATION

1. Mix the flour and the shredded cheese in a large bowl.

2. Crush and rub the garlic clove on the bottom and sides of your caquelon, then leave it in.

3. Pour in the wine and cornstarch and heat slowly on low heat. Do not boil.

4. Gradually mix in the cheese, stirring constantly making ‘8’ motions using a wooden spoon until the cheese is completely melted. Add the nutmeg. Again, do not boil.

5. Place your caquelon over your fondue heater flame, adjusting it so there is a very slight simmer throughout the meal

6. Salt and pepper to taste

7. Combine your pieces of bread with any of your accompaniments, dip and douse in cheese!

 

  SUGGESTIONS

FONDUE SAVOYARDE 

Abondance

Emmental Français Lis d'Or

Beaufort d'Été AOP Haute Montagne

 

SWISS FONDUE

Appenzeller Classique

Gruyère AOP 1655

Challerhocker

 

SHARP FONDUE  

Vacherin Fribourgeois AOP

Tomme aux fleurs

Comté AOP Réserve Arnaud 18 mois

 

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