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French Cheese Fondue

Veggie.Lover's picture
Ingredients
  Beaufort cheese 1 Pound (450 Gram)
  Comte cheese 1 Pound (450 Gram)
  Emmenthal cheese 1 Pound (450 Gram)
  Garlic 3 Clove (15 gm)
  Pouilly fuisse/Other dry white wine 1 1⁄3 Pint (1 Liter)
  Dry white wine 1 1⁄3 Pint
  Freshly ground black pepper To Taste
  Kirsch 3 Fluid Ounce (90 Milliliter)
  Cornflour/Potato flour, fecule 1 Tablespoon, blended with water
  Whole grain bread loaf 1
  Water 2 Fluid Ounce
Directions

GETTING READY
1. In a large bowl, cut the cheese into thin slices and set aside till required. Do not grate

MAKING
2. In a blender bowl, tip in the garlic and blend with a little water
3. To a fondue pot, tip in the garlic liquid and add the wine
4. Heat gently till hot
5. When the garlic/wine solution comes to a boil, tip in the cheeses and continue heating till the cheeses start to melt and the sauce becomes thick.
6. Season the sauce with salt and pepper
7. Add in the Kirsch
8. Add the starch and water mixture to the pot and mix completely

FINALIZING
9. Just before serving, tip the sauce into a fondue pot and set it on a spirit burner.

SERVING
10. Serve the fondue with fondue fork.
11. Dipping items in the form of toasted bread cut into 1-inch (2.5 cm) cubes, cooked chicken, ham, vegetables or any variety of 'dippable' foods

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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