When cheese on toast won’t quite cut it, but you don’t want anything more fancy than melted cheese and some really tasty bread!
Ingredients
1 clove of garlic
375ml white wine
200g emmental
200g gruyere
200g comte
25g corn flour
1 loaf bread (either a chunky walnut or classic French baguette)
Method
Cut the garlic in half and rub around the inside of the fondue bowl to ensure there will be a good flavor infused into the mixture
Pour in the white wine and heat on the hob for around 5 minutes, or until gently bubbling
Grate all the cheese and slowly add this to the wine, mixing well and retaining over the heat until fully melted
Place the corn flour into a mug with a small splash of cold water and mix until smooth, then slowly add to the hot mixture, and continue to stir, ensuring it’s not catching on the bottom of the pan
Continue to cook for around 5 minutes until thickened, and then move the bowl over to the fondue heater and scoff immediately
The best food for cheesy dipping is of course fresh crusty bread, but fresh vegetables, pickled onions and cornichon, but you can add pretty much anything that goes well with cheese. As fancy (or as un-fancy) as you like!
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