Cheese Fondue

For a social event, this excellent Swiss specialty with a creamy cheese mixture is the perfect choice.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 40 dag Cheese, groats

  • 20 dag Cheese, Gouda

  • 0.5 kg Bread, wheat

  • 1 pod Garlic, fresh

  • 3 dl Alcohol, Wine, White

  • 1 dl cherries, compote

  • 1 teaspoon Vinegar, apple

  • 1 teaspoon Juice, lemon

  • 2 teaspoons Koruzni škrob

  • 1 pinch Powdered sugar

  • 1 pinch Spices, pepper, white

Steps

  1. Peel and finely chop the garlic, then rub it thoroughly inside the fondue pot. Grate both cheeses (first remove the hard rind), and cut the bread first into slices, then into cubes.

  2. Dissolve the baking soda in 1 dl of cherry brandy, while dissolving the cornstarch in 0.5 dl of water. Heat 3 dl of wine (do not boil!) in a small pot on the stove and pour it into the fondue pot.

  3. Turn on the heat in the fondue pot and stir in the grated cheese until it melts. Add the cornstarch mixture, cherry brandy, a spoonful of vinegar, and a spoonful of lemon juice. Season with white pepper (preferably ground).

  4. Place the fondue pot on a warmer or serve immediately with the bread cubes.

Nutrition Information (Per 100g)

  • Calories: 332.62 kcal
  • Fat: 17.52 g
    • Saturated Fat: 9.43 g
  • Carbohydrates: 22.06 g
    • Sugars: 2.76 g
  • Protein: 18.94 g
  • Fiber: 1.33 g

Advice

Gauda can be replaced with Emmental or Bohinj cheese, and there are also pre-mixed cheese blends for fondue available. Instead of bread, you can use sliced vegetables: broccoli, carrots, kale, cauliflower… The better the wine, the better the fondue. The bottom of the fondue pot should be thick to prevent the cheese from sticking and burning.