Fondue au fromage (Cheese Fondue)
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30 mins
Fondue au fromage (Cheese Fondue)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 clove garlic cut in half
- 800 g-1 kilo 1-1/2-2 lbs. of melting cheese (see Notes below), shredded or cut into small dice
- white wine traditionally, half as much as the cheese by weight, dry, generous splash
- 1 kirsch mixed with a teaspoonful or two of potato or corn starch, shot
For dipping:
- baguette cut into bite-sized cubes, or other crusty bread with firm crumb
Optional sides:
- potato steamed or boiled in their jackets, new
- onion pickled
- cornichons
- lemon juice a few drops
Instructions
- Rub the inside of your caquelon with the cut end of a halved garlic clove. (Use both halves if you want a more emphatic garlic flavor.)
- Place the caquelon on the stove. Add the cheese and the wine. Melt the cheese over gentle heat until it forms a smooth mixture. Add the kirsch and starch and continue to cooking for 5 minutes more, stirring from time to time. Throughout the cooking process, be careful of the heat; the mixture should never boil, only bubble very gently.
- When you are ready to serve, light the heating element and place the caquelon on its stand. As you eat, adjusting the flame to make sure the cheese mixture just barely bubbles.
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