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Can Fast Food Be Healthy?
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We hope you got insight from reading it, now let’s go back to cheese fondue recipe. You can cook cheese fondue using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cheese fondue:
- Provide Steaming of vegetables:
- Prepare 1 cauliflower, florets cut into smaller pieces
- Take 5-6 mushrooms, sliced
- Get Cheese fondue dip:
- Use 2 cloves garlic, crushed
- Get 20 g unsalted butter, room temperature
- Prepare 1 small bottle of white wine (370ml)
- Get Extra mature Gouda, grated
- Prepare Gruyere cheese, grated
- Provide 6-7 slices Emmental cheese, sliced
- Prepare 1/8 teaspoon nutmeg (add more or less)
- Provide 1/8 teaspoon ground white pepper (add more or less)
- Use 1 teaspoon cornflour (to thicken cheese mixture)
- Prepare Dash Cherry Kirsch (optional)
- Provide 3 teaspoons water (added to cornflour)
- Use Serve fondue with:
- Get Steamed vegetables
- You need Continental meat selection
- Prepare Cornichons
- You need 3-4 white bread slices, sliced into chunks (or any bread of preference)
Instructions to make Cheese fondue:
- For the cauliflower, cut the stems in order to separate large florets. Now cut the large florets into smaller pieces. Slice off the stem ends of the mushroom. Then slice mushrooms. Place vegetables in a steaming basket. On medium heat, steam for 5-6 minutes, once cooked turn off the heat.
- Gather all of the Emmental cheese and slice in half, then horizontal into four pieces. Grate the mature Gouda and gruyere cheese and transfer all of the cheese to a bowl, set aside.
- Crush the garlic cloves and place in a pot with butter. On medium heat, let the butter melt completely.
- Add the bottle of wine to the pot with the melted butter and garlic. Turn the heat up to high to cook out some of the wine for 2-3 minutes. Stir occasionally. Add the cheese little by little into the pot. Stir frequently to incorporate cheese. Let the cheese completely dissolve.
- Once cheese has melted, add nutmeg and white pepper. Stir the cheese mixture. In a small bowl add corn flour and water (this thickens the cheese mixture). Add a dash of Cherry Kirsch (optional, I didn't add this as I don't like the taste). Let the cheese fondue cook for a few minutes until it begins to thicken. Turn down the heat to medium low.
- In the meantime place a few slices of the Continental meat selection onto a chopping board and place a few pieces of cornichons on a side plate.
- Slice the bread into thick chunks, (bread can be heated up slightly in oven, optional) and transfer to a large plate. Remove the steamed vegetables from the steamer and transfer to a plate. Lastly, transfer the cheese fondue mixture from the pot into a fondue pot. Place over a stand and burner.
- Enjoy cheese fondue with bread dipped into the melted cheese, along with the steamed vegetables, cut meats and cornichons!
Mix the cornflour and Kirschwasser together to form a paste. Add wine to pot and simmer. Stir after each addition of cheese. Rub the inside of the caquelon with garlic, then add the wine, nutmeg and pepper and bring to the boil. Gradually add the cheese, stirring constantly, until completely melted.
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