Cheese fondue, what do you prefer to dip?

La fondue It is a typical dish from the Swiss mountains. It consists of dipping small pieces of food with a skewer in ingredients such as melted cheese, oil or chocolate that are kept warm in a small clay or iron pot placed on a small fire burner.

Eating fondue is a social rite since the pot is placed in the center of the table so that all the diners are puncturing the different ingredients cut into cubes and dipping them in the fondue while they talk.

With the cheese fondue, obtained from a mixture of specific cheeses, wine and liquor, products such as varied breads, sausages or even vegetables are usually taken.

When serving it to children, we must try to break down the tiny ingredients, as well as regulate the amount of alcohol in the fondue liqueurs. We can include less liqueurs and substitute them for meat broth, or boil the liqueurs before adding them to the fondue to evaporate the alcohol.

Cheese fondue

Print recipe

The Cheese Fondue is the perfect starter for any lunch or dinner with guests. Learn to cook it easily and quickly with this recipe

• Ángela

• Kitchen: cuisine
• Recipe type: incoming
• Rations: 8

• Total time:

Ingredients

• 400 grams of emmental cheese
• 400 grams of gruyère cheese
• 1 glass of white wine
• 1/2 glass of cherry kirsh
• 2 tablespoons of cornstarch
• 2 cloves of garlic

Preparation

1. Put the wine and the garlic cloves in the fondue pan, and leave over medium heat for 10 minutes.

2. Dissolve the cornstarch in a little cold wine and add to the pot. We remove for 2 more minutes.

3. Add the cheese little by little, stirring constantly. When the cheese has completely melted, add the liquor and continue cooking and stirring for another 5 minutes.

4. Then we put the same pot on the table on the stove over moderate heat.

Image: Overfrancing