Swiss cheese fondue
easy
45 mins
45 mins
Ingredients
- 1 small onion
- 2 medium-sized tomatoes
- 4 TABLESPOONS Essig White Balsamic
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Pommery mustard (or coarse mustard)
- 5-6 Tbsp Olive oil
- 250 g Lamb's lettuce
- 0,8-1 kg crispy baguette or French bread
- 1 Garlic clove
- 200 g Swiss Emmental cheese
- 200 g Gruyère cheese
- 200 g Vacherin Fribourgeois cheese
- 300 ml dry white wine
- 1 heaped Tsp cornstarch
- 2 cl cherry brandy
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel and finely chop the onion. Wash the tomatoes, dab dry and also cut into small cubes. Mix vinegar, salt, pepper and mustard. Stir in the oil and finally add the diced tomatoes.
- 2
Clean lamb's lettuce, wash thoroughly several times and drain well. Mix the lamb's lettuce shortly before serving and serve it separately with the fonudue. Cut bread into not too small pieces. There must be a piece of crust on each cube.
- 3
Put bread in a bread basket. Peel and halve the garlic and rub the caquelon with the clove. Remove the rind from the cheese. Grate the cheese on a coarse grater into the caquelon. Pour wine (+ possibly 1 teaspoon fresh lemon juice).
- 4
Now place the caquelon on the hotplate and melt it at medium heat while stirring constantly. Stir until the mixture has combined into a creamy cheese cream. Then stir the starch with the kirsch until smooth and finally stir into the fondue.
- 5
Stir again for 2 minutes. Then season the fondue with pepper and grated nutmeg and place it on the table Rechaud. Now it must start immediately! Everyone who dips his bread in the fondue should stir once.
- 6
So the fondue stays creamy until the end.
Nutrition Facts
1310 kcal
112 g
60 g
61 g
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