We offer to prepare the most common version of this snack, namely cheese fondue. If you wish, you can prepare a non-alcoholic version of the fondue by replacing the white wine with light grape or apple juice without pulp.
Ingredients:
- Gruyere cheese – 200 g
- Emmental cheese – 250 g
- White wine – 250 ml
- Kirsch 2 tablespoons
- Garlic 1 clove
- Corn starch – 1 tablespoon
- Nutmeg – 1/2 teaspoon
- Salt – 1/3 teaspoon
- Ground white pepper – 1 teaspoon
For filing
- Bulgarian pepper – 1 piece
- Carrot – 1 piece
- Olives – to taste
- Dark grapes – to taste
- White grapes – to taste
- Baby potatoes – to taste
- Breadsticks – to taste
Directions:
- Grate both types of cheese on a fine grater. Transfer to a deep bowl, add cornstarch, and mix thoroughly.
To make an assortment for fondue, remove the stem and seeds from the sweet pepper, and cut it into strips. - Cut the carrots in the same way. Cut pre-boiled baby potatoes in half. Put the prepared ingredients, as well as olives, grapes, and breadsticks, on a flat serving dish. Place the skewers next to it.
- Peel the clove of garlic, cut it in half, and rub it into the fondue pot. Pour wine here, put on high heat, and bring to a boil.
- After 2 minutes, reduce the heat to a minimum and add the grated cheese to the pan in portions, mixing the contents of the pan each time.
- As soon as the cheese melts, add salt, pepper, and nutmeg.
- Pour in the kirsch and mix thoroughly. Place the fondue pot on a special stand with a heat source. Serve with a pre-prepared assortment of supplements.
- Gentle, gooey cheese with spicy notes of wine, spices, and garlic goes well with juicy grapes and vegetables, as well as crunchy breadsticks.