Cheese Fondue | Milkbottle

Cheese Fondue


Cheese Fondue

300 g Comte, grated
300 g Emmenthaler, grated
400 ml white wine
1 clove of garlic, halved,
2 tbsp cornstarch, mixed with 2 tbsp water
1 tsp kirsch
Delicious with sourdough bread and a french baguette, cut in cubes

Rub the sides and bottom of a caquelon with the garlic halves, discard the garlic.
Place wine in the caquelon and bring to a boil.
Gradually add the cheese to the wine while stirring ,on a low flame let the cheese melt before adding the next batch.
Don not let it boil.
Stir the cornstarch mixture and stir into the cheese fondue.
Bring to a simmer and let the fondue thicken while stirring constantly, this takes about 5-7 minutes.
Serve immediately with the cubes of bread and a green salad.

Image: Colin Cooke via Taverne Agency. Recipe: Leonoor Ottink

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