Cheese fondue in my own way

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Cheese fondue in my own way

Cheese fondue in my own way







Cheese fondue in my own way
Cheese fondue in my own way


Ingredients
Number of people
-
6
+

200 g of abundance

500 g Emmental cheese

500 g county cheese

400 g of beaufort

1 clove of garlic

Pepper 5 berries

1 teaspoon of cornstarch

1 glass of kirsch liqueur

35 cl Apremont (Savoy white wine)




Preparation
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
Cut all the cheeses into small cubes.
Step 2
Cut the garlic clove in half, remove the germ, rub the bottom of the pot with it, then chop the garlic and put it in.
Step 3
Heat, add the cheeses, white wine and pepper.
Step 4
While the cheese is starting to melt, dilute the cornstarch in the kirsch.
Step 5
When the liquid forms on top of the cheese, add the kirsch and mix well to bind and prevent the cheese from being on the bottom and the liquid on top.
Author's note
It is very tasty, all my guests appreciated it.

I add my grain of salt

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