Fondue with 4 cheeses

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Fondue with 4 cheeses

Fondue with 4 cheeses

Number of persons

300 g beaufort

300 g of abundance

300 g of county

300 g Appenzeller

65 cl white wine from Savoie

1 clove of garlic

3 level teaspoons of cornflour

Kirsch or hooch to dilute the cornstarch (2 cl approx.)

Croƻtons count about 1/2 baguette per person.

Preparation: 1 h
Cooking time: 20 min
Step 1
Rub the fondue pot with the garlic clove.
Step 2
Heat the wine over medium heat.
Step 3
When it boils, add the previously grated and mixed cheese.
Step 4
When the cheese is well melted, add the cornstarch diluted in alcohol.
Step 5
Let simmer for 5 minutes then place the fondue pot on the stove.
Step 6
Enjoy the fondue!
I add my grain of salt

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