Cheese Fondue
easy
40 mins
40 mins
Ingredients
- 400 g baby potatoes
- 200 g cherry tomatoes
- 300 g Broccoli
- 7-10 Tbsp Salt
- 4 thick slices of Baseler bread
- 200 g Emmental cheese
- 200 g Swiss Gruyère cheese
- 200 g Swiss Vacherin cheese
- 1 Garlic clove
- 300 ml dry white wine
- 2 TEASPOONS Cornstarch
- 3-4 Tbsp cherry brandy
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 50 g finely sliced salami
- 50 g Bündnerfleisch
Directions
- 1
For the cheese fondue, wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water and peel. In the meantime, clean and wash the tomatoes. Clean and wash the broccoli and divide into small florets.
- 2
Blanch in boiling salted water for 3-5 minutes, drain. Cut bread into cubes of about 4 cm. Grate cheese coarsely or dice finely. Halve the clove of garlic and rub it into the fondue pot. Pour wine into the pot and warm up slightly on the stove.
- 3
Add half of each cheese. Melt slowly while stirring. Then add the rest of the cheese, also melt. Stir constantly, the mixture may only simmer slightly. Stir the starch in kirsch until smooth.
- 4
Stir into the cheese mixture and simmer gently for another 1 minute. Season to taste with pepper and nutmeg. Place the cheese fondue pot on a chef's plate. Stir the cheese mixture from time to time. Dip the prepared ingredients, salami and Bündnerfleisch on forks into it.
- 5
Stir with the bread pieces close to the bottom so that the cheese fondue does not burn.
Nutrition Facts
960 kcal
48 g
48 g
68 g
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