Cheese Fondue - 3 Recipe - Cooking Index
Cheese Fondue - 3 Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Emmenthal cheese - grated |
| 1/3 lb | 151g / 5.3oz | Gruyere cheese - grated |
| 1/2 cup | 118ml | Dry white wine |
| 1 | Garlic - minced | |
| 3 tablespoons | 45ml | Kirsch |
| 1 tablespoon | 15ml | Cornstarch |
| Freshly ground white pepper | ||
| 1 | Nutmeg |
Rub garlic inside fondue pan. Add cheeses and wine to pan and cook over medium heat stirring until cheese starts to melt.
Turn down heat and add pepper and nutmeg (just a pinch). Stir until cheese is melted.
Stir cornstarch into kirsch and add to cheese, cook 1 minute. Serve in pan over a flame with sliced baguette. Enjoy
Source:
Miriam Podcameni Posvolsky
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