Cheese Fondue

 
  • 150g Cheese (1/3 Beaufort, 1/3 Comte, 1/3 Emmental)
  • 1 Glass of Dry White Wine
  • 1 Small Piece of Fresh Ginger
  • 1/2 Lemon
  • Ground Pepper, grated nutmeg
  • Variety of Vegetables, preferably firm and in season

1. Rub the inside of the fondue dish with the fresh ginger.

2. Wash and dice the vegetables.

3. Sprinkle the vegetables with a few drops of lemon juice and set aside somewhere cool.

4. Put the diced cheese in a saucepan and melt with the while wine, a pinch of pepper and a pinch of nutmeg and stir with a spatula until smooth.

5. Pour the mix into the mini fondue stand on the burner and light the candle. Skewer your baby vegetables, dip them in the hot cheese fondue and enjoy!

Accompaniment: Serve with white wine such as Fendant, Apremont, Roussette.

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