Four Cheese Fondue (Käsefondue)

Name: Four Cheese Fondue (Käsefondue)
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 150 g small mushrooms; 2 small fennel tubers; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g cherry tomatoes; 500 g Ciabatta bread; 200 g Fontina cheese; 100 g Parmesan cheese; 200 g Provolone cheese; 1 Garlic clove; 300 ml dry white wine; 200 g Mascarpone; 2 TEASPOONS Cornstarch; 3-4 Tbsp Plum brandy; 7-10 Tbsp grated nutmeg; 100 g finely chopped salami (e.g. fennel salami)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

150 g small mushrooms
2 small fennel tubers
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g cherry tomatoes
500 g Ciabatta bread
200 g Fontina cheese
100 g Parmesan cheese
200 g Provolone cheese
1 Garlic clove
300 ml dry white wine
200 g Mascarpone
2 TEASPOONS Cornstarch
3-4 Tbsp Plum brandy
7-10 Tbsp grated nutmeg
100 g finely chopped salami (e.g. fennel salami)

Directions

1
Clean and trim the mushrooms. Clean, wash and cut the fennel into 3-4 cm wide strips. Heat oil in a pan. Fry the fennel vegetables for about 2 minutes, turning them well. Season with salt and pepper.
2
Wash the tomatoes. Cut bread into cubes of about 4 cm. Grate cheese roughly. Halve the garlic clove and rub it into the fondue pot. Pour wine into the pot and warm it slightly on the stove. Add half of each cheese and mascarpone.
3
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 plum water until smooth. Stir into the cheese mixture and simmer gently for another 1 minute.
4
Season to taste with pepper and nutmeg. Place the fondue pot on a chef's plate. Stir the cheese mixture from time to time. Dip prepared ingredients and salami on forks into it. While doing so, stir with the pieces of bread close to the bottom so that the fondue does not burn.
5
Olives and artichoke hearts taste good with it.