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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/843YmHcd2bLD8FA41VBU/b6520a65799abc426b0b815f7511f2.jpeg "Home made Cheese fondue")
Ingredients
number of servings
6
- 200 g Gruyère cheese
- 200 g Emmental cheese
- 1 Clove of garlic
- 300 ml of dry white wine
- 2 teaspoons maize starch
- 3 cdas Kirsch
- ground black pepper
- nutmeg
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Directions
20 min.
1. Step
First, rub the halved garlic clove on the bottom along with the sides of the fondue pot.
2. Step
Then grate the gruyère and emmental cheeses and cut them into small pieces.
3. Step
Then dissolve the cornstarch in the kirsch, making sure there are no lumps.
4. Step
Next put the casserole over medium heat adding the white wine. When it is hot - but not boiling - add the cheese little by little, stirring constantly.
5. Step
When the cheese is completely melted, add the kirsch mixture with the cornstarch. Continue stirring until the fondue is thick and begins to bubble.
6. Step
Finally add the ground black pepper with the nutmeg.
7. Step
Once prepared, it is possible to serve it immediately as an appetizer since the best flavor is still hot.
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