A delicious Dutch cheese fondue. That’s how you make it!
Ingredients
-
1 clove of garlic
-
400 ml dry white wine
-
600 grams grated mature farmhouse cheese
-
1 tablespoon cornflour
-
(Whole grain bread
-
Raw food: mushrooms, bell pepper, cauliflower, broccoli, radish….
Preparation
- Cut the garlic in half and rub the cut sides all over into a cheese fondue pan (or a thick-bottomed frying pan).
- Pour the white wine into the pan. Heat the wine to just boiling. Turn the heat to low and stir in the grated cheese. Keep stirring until the cheese is completely melted. Stir the cornflour with 2 spoons of white wine (or water) and pour this into the melted cheese, stirring until the cheese fondue has thickened.
- Season with salt and pepper. You can add 2 tbsp kirsch if you like.
- Keep the fondue pot warm on the table. Dip pieces of white, brown or whole wheat bread and/or raw vegetables in it.
Tips
Such a cheese fondue is of course a hefty calorie-rich meal, but you don’t do it every day. And if you dip pieces of raw vegetables such as bell pepper, cherry tomatoes, celery, radishes, cauliflower florets and mushrooms in the cheese instead of bread, you are also doing well. Moreover, you immediately have a nice portion of vegetables in your meal.
- Classic Swiss fondue is made from a combination of 300 g Emmentaler and 300 g Gruyere
- Spicy fondue of 150 grams of Roquefort with 450 grams of mature Gouda cheese
- Creamy-spicy fondue of 150 g Epoisses with 200 g Emmentaler and 250 g farm-aged Gouda
- Non-alcoholic fondue: replace the wine with 200 ml of milk and 200 ml of water
This is a recipe from www.puurGezond.nl.
Duration
15 minutes to prepare
