Traditional Cheese Fondue

Description

Preparation: 1 hr.
Cooking time: 20 min.
Add to Favorites My Favorites Email this recipe Print this recipe

Ingredients

At a glance
Cheeses
Comté
Emmental
Morbier
Latest Recipes
Fondue
Serves
4 to 5
- 10.5 ounces Beaufort
- 10.5 ounces Morbier
- 10.5 ounces Comté
- 10.5 ounces Emmental
- 2.75 cup white Savoie wine
- 1 clove of garlic
- 3 level tsp. cornstarch - Enough kirsch liqueur to dilute the cornstarch (about 1.35 tbs)
- Croutons: use about 1/2 baguette per person

Methods/steps

Preparation:
Rub the fondue dish with the clove of garlic. Grate and blend the cheeses. Heat the wine over a medium heat. As soon as it starts to boil, add the grated cheese. When the cheese is completely melted, add the cornstarch mixed with kirsch.
Simmer for 5 min. then put the fondue pot over the burner.

Reviews

Rate this recipe